Ingredients
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5 ea Scallions
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1 tbsp Sunflower oil
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1 clove Garlic - minced
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1 tsp Fresh ginger - grated
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9 oz Beef sirloin
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1/2 ea Bell pepper - red
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1/2 ea Habanero pepper
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1 1/2 cups Bean sprouts
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1/2 stalk Lemon grass
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1 tbsp Peanut butter - creamy
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2 tbsp Coconut milk
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1/2 tbsp Dark Rice Vinegar
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1/2 tbsp Soy sauce - dark
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1/2 tsp Light brown sugar
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5 oz Egg noodles
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Salt and Pepper
Directions
Steps
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1
Done
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Slice the beef sirloin into thin strips across the grain. |
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2
Done
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De-seed the bell pepper and cut into strips. De-seed and finely chop the habanero pepper, Chop the lemon grass finely or substitute 1 tsp of dried lemon grass. |
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3
Done
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Heat the oil in the wok over a high heat. |
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4
Done
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When ready, add the onions, garlic and fresh ginger and stir fry for 3 minutes. |
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5
Done
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Add the sirloin strips and stir fry for a further 5 minutes, until nicely browned. |
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6
Done
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Now add the bell pepper and continue to stir fry for an additional 3 to 4 minutes. |
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7
Done
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Add the chili pepper and bean sprouts and stir fry for 2 minutes. |
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8
Done
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While stir frying all of the above mix together the lemon grass, peanut butter, coconut milk, vinegar, soy sauce and sugar in a small bowl then stir into the wok mixture. |
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9
Done
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Cook the egg noodles in lightly salted boiling water for 4 minutes, drain then stir into the wok mixture. |
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10
Done
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Season to taste with salt and pepper then serve,, garnished with the reserved spring onions. |
