Have this weeknight supper ready in a flash!
Ingredients
For the marinade:
3 tbsp soy sauce Z low sodium
½ tsp chilli powder
¼ tsp dried chilli flakes
2 tsp Chinese five-spice powder
1 garlic clove – minced
1 tbsp brown sugar
2 tsp sesame oilFor the stir fry:
400 g beef fillet – sliced
1 tablespoon vegetable oil
2-3 carrots – julienned
1 pepper – orange or red, deseeded and chopped
1 bunch kale – stems removed, chopped
3 spring onions – sliced
egg noodles – or rice noodles, cooked
1 mango – small, chopped
fresh chillies – optionalSauce:
2 tbsp oyster sauce
2-3 tsp lemon juice – or fresh lime juice
1 tbsp fresh ginger – freshly grated
1 cup chicken stock
2 tsp cornflour – to make a slurry
fresh mint – or basil to garnish
Method:
Place all the ingredients for the marinade in a non-metallic bowl and stir to combine. Add the beef and toss until the meat is well-coated.
Set aside for at least 30 minutes or preferably overnight.
Heat the vegetable oil in a large skillet and stir-fry the carrots and peppers for several minutes.
Add the kale and spring onions to the pan and cook for a further 3-4 minutes. Remove from the pan and set aside while you cook the beef.
Heat another drop of oil in the same pan and fry the meat on a very high heat for about 3-4 minutes until caramelised and nearly done. Season lightly with salt before adding the vegetables back in with the beef.
Whisk the sauce ingredients together in a small jug and pour over the beef and vegetables.
Simmer for around 2 minutes until the sauce has thickened. Now tip the cooked noodles in and toss to coat in the sauce.
Add the fresh mango pieces and finish with mint leaves, basil and extra chilli if you like it hot. Serve with lime wedges.
– Food24.com.
