These noodles are ready in just 30min! Steak is cooked with veggies, chilli and ginger and topped with crispy chilli oil.
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
508
Ingredients
2Tbsp.
salted peanuts
1Tbsp.
vegetable oil
2
x 250g beef rump steaks, fat discarded and sliced into finger-sized strips
200g
baby corn, roughly chopped
1
red pepper, deseeded and finely sliced
1
red chilli, deseeded and finely sliced
2
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and finely grated
500g
cooked/fresh rice noodles
3Tbsp.
soy sauce
1
-2tbsp crispy chilli oil, to taste, we used Lee Kum Chiu Chow Chilli Oil
2
spring onions, finely sliced
Directions
Step 1Heat a large wok or deep frying pan over high heat dry fry the peanuts for 2min, or until golden and toasted. Tip on to a board and leave to cool slightly before roughly chopping.
Step 2Return wok/pan to the heat and add the oil. Add the beef, corn and pepper and stir-fry for 5min, or until the beef is browned and the veg are slightly charred. Stir in the chilli, garlic and ginger and fry for 1min, until fragrant.
Step 3Stir through the noodles, soy sauce, chilli oil and 3tbsp water and cook to heat through the noodles. Scatter over the spring onions and peanuts and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
