Asian beef and spinach noodles

Recipe from: 6/1/2003 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 15
    ml
    dry sherry (optional)
  • 15
    ml
    soy sauce
  • 1
    lime, juice (or 1/2 lemon)
  • 10
    ml
    freshly grated ginger
  • 2
    cloves garlic, crushed
  • 10
    ml
    sugar
  • 5
    ml
    cornflour
  • 1
    red chilli, seeded and sliced finely (or 5 ml dried chilli flakes)
  • 15
    ml
    peanut or sunflower oil
  • 500
    g
    beef steak - fillet, sirloin or rump, cut into strips
  • handful fresh coriander
  • milled pepper
  • 500
    g
    Chinese egg noodles
  • 400
    g
    baby spinach, wilted and drained (see note)
 

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

 

Read more on: beef  |  stir-fry
 

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