Ingredients
- 500g beef rump, trimmed and cut into thin strips
- 1 tsp Chinese five-spice powder
- 300g pack ready-cooked rice noodle
- 1 large red chilli
- 1 fat garlic clove, chopped
- 4cm piece ginger, peeled and cut into matchsticks
- 1 stick lemongrass, trimmed and sliced
- 2 tbsp sunflower oil
- 100g sugar snap peas, cut into thin strips
- 8 baby corn, sliced diagonally
- 6 spring onions, trimmed and sliced diagonally
- ½ lime
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp roasted peanut
- roughly chopped coriander, to serve
Method
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Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
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Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
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Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
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Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.