5030 · beef · homeoffoodlovers · noodles · rice · salad

THAI BEEF DRUNKEN NOODLES

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Prep
—
Cook
—
Total
30 min
Calories
614
Protein
50g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 100 g Waitrose Rice Noodles
  • 200 g Waitrose No. 1 Centre Cut Fillet Steak
  • 1 Waitrose Echalion Shallot
  • 3 Cooks Ingredients Mixed Thai Chillies
  • 20 g Cooks Ingredients Thai Basil
  • 1 tbsp Grass-Fed Beef Tallow or neutral oil
  • 2 Dutchy Organic Salad Onions
  • 150 g Tenderstem Broccoli

Sauce

  • 1 tbsp Cooks Ingredients Nam Pla Fish Sauce
  • 1 tbsp Waitrose Oyster Sauce
  • 1 tbsp Waitrose Dark Soy Sauce
  • 1 tbsp Waitrose Light Soy Sauce
  • 1 tbsp Waitrose Fairtrade Golden Caster Sugar

Cook

Method

  1. Cover the rice noodles in boiling water and leave to soak for 5 minutes before rinsing under cold water. Drain and set aside.
  2. Thinly slice the steak, against the grain, slice the white onion and roughly chop the broccoli. Mince the chillies and garlic.
  3. For the sauce, mix the fish sauce, oyster sauce, soy sauce, dark soy sauce and sugar and set aside.
  4. Set a late wok over a high heat, once hot, add the beef tallow. Working in batches, not to overcrowd the pan, add the sliced beef and cook for 2-3 minutes until slightly browned. Remove from the pan, leaving the fat behind, and add the chilli and garlic and cook for a few minutes before adding the onion and broccoli. Once softened slightly, add the beef back into the pan with the noodles, greens and sauce.
  5. Stir-fry over a high heat until everything is combined and toss through the basil leaves. Loosen with a little water if necessary and enjoy.