Asian beef and spinach noodles

Food24
4 servings
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Beef

By Food24 November 03 2009
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Ingredients (14)

15.00 ml sherry — dry
15.00 ml soy sauce
1.00 lime — juice only
10.00 ml fresh ginger — freshly grated
2.00 garlic — cloves, crushed
10.00 ml sugar
5.00 ml cornflour
1.00 red chilli — deseeded, thinlyh sliced
15.00 ml peanut oil — or sunflower oil
500.00 g beef — sirloin, rump or fillet
0.00 fresh coriander — handful
0.00 freshly ground black pepper
500.00 g noodles — Chinese egg
400.00 g spinach
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Method:

Mix first 8 ingredients together, stirring well to ensure cornflour has dissolved and is not lumpy.
Heat oil in a non-stick pan or wok until very hot, add beef and stir-fry for 1 minute.
Add soy mixture and stir-fry for a further 4 minutes until cooked through.
Cook noodles according to instructions and toss with spinach and beef.
Top with spring onions and finely sliced chilli.

Note:
To wilt spinach, wash well and place wet leaves in a large pot, cover and cook until wilted, about 3 minutes – you do not need to add any water to the pot.
Justine Drake



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