STIR-FRIED BEEF AND GAI LAN WITH RICE NOODLES

Prep time 10 mins Cooking time 15 mins Serves 4

INGREDIENTS

300g thin dried rice noodles 1½ tbsp dark soy sauce

1½ tbsp fish sauce

2 tsp rice wine vinegar

2 tsp grated palm sugar 80ml peanut oil or other neutral oil

400g trimmed beef fillet, thinly sliced

3-4 birdseye chillies, to taste, finely chopped

3 garlic cloves, finely chopped 1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn Crushed roasted peanuts and lime wedges, to serve

METHOD

Place noodles in a heatproof bowl, cover with boiling water, stand until soft, 10-15 mins, then drain. Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.

Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned, 1-2 mins. Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.

Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened, 2-3 mins, then add gai lan leaves and stir-fry until just wilted, 1 minute. Transfer to plate with beef. Heat remaining oil in wok. Add noodles and fry, without stirring, until beginning to crisp, 1-2 mins. Add sauce and stir-fry to coat, and until sauce reduces slightly, 1 minute. Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.