Stir Fry Beef with Bean Sprouts
Ingredients
- 5 ea Scallions – sliced
- 1 tbsp sunflower oil
- 1 ea Garlic cloves, minced
- 1 tsp Ginger – grated
- 9 oz Beef sirloin
- 1/2 ea Red Bell Pepper
- 1/2 ea Habanero pepper
- 1 1/2 cups Bean sprouts
- 1/2 stalk Lemon grass
- 1 tbsp Peanut butter – creamy
- 2 tbsp Coconut milk unsweetened
- 1/2 tbsp Dark rice vinegar
- 1/2 tbsp Soy sauce – dark
- 1/2 tsp Soft brown sugar
- 5 oz Egg noodles
- Salt and Pepper to taste
Instructions
- Slice the beef sirloin into thin strips across the grain.
- 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.Trim and thinly slice the spring onions. Keep some long slices aside to use as a garnish.
- Heat the oil in the wok over a high heat.
- When ready, add the onions, garlic and fresh ginger and stir fry for 3 minutes.
- Add the sirloin strips and stir fry for a further 5 minutes, until nicely browned.
- Now add the bell pepper and continue to stir fry for an additional 3 to 4 minutes.
- Add the chili pepper and bean sprouts and stir fry for 2 minutes.
- 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.
- Cook the egg noodles in lightly salted boiling water for 4 minutes, drain then stir into the wok mixture.
- Season to taste with salt and pepper then serve,, garnished with the reserved spring onions.