Firecracker Beef Noodles
What You Will Need
Ingredients
- 550 g beef sirloin steak thinly sliced
- 3 tbsp Lee Kum Kee Premium Soy Sauce
- 175 g rice stick noodles
- 2 tbsp rice vinegar
- 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil (more or less according to taste)
- 2 tsp brown sugar
- 1 tbsp rice bran oil
- 3 cloves of garlic crushed
- 3 cm fresh ginger grated
- 1 red capsicum thinly sliced
- 1 onion thinly sliced
- 1 carrot diced
- 1 broccoli divided into small florets
- 1 zucchini roughly chopped
- ⅓ C roasted salted peanuts roughly chopped
- 1 handful fresh coriander
Made with
Lee Kum Kee products
.jpg?h=65&iar=0&mh=185&mw=52&w=52&hash=7302222F427AC4FF3494A50F5FB92250)
How to make it
-
In a bowl, combine the beef with half of the soy sauce and a pinch of black pepper. Let it marinate while you prepare the other ingredients.
-
Cook the noodles according to the package instructions. In a small bowl, mix together the remaining soy sauce, rice vinegar, chilli oil and brown sugar. Set aside.
-
Heat a good splash of oil in a large frying pan or wok over medium-high heat. Add the beef and stir-fry until browned and cooked through. Remove the beef from the pan and set aside.
-
In the same pan, add another splash of oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the capsicum, onion, carrot, broccoli and zucchini to the pan and stir-fry for another 2-3 minutes until they start to soften.
-
Return the cooked beef to the pan. Pour the prepared sauce over the beef and vegetables. Stir well, taste and add a little more chilli oil if you want to.
-
Add the cooked noodles to the pan and toss until they are mixed in. Transfer the beef noodles to serving plates or bowls. Sprinkle with peanuts and coriander.