|3 tbsp||soy sauce — low sodium|
|1/2 tsp||chilli powder|
|1/4 tsp||dried chilli flakes|
|2 tsp||Chinese five-spice powder|
|1||garlic cloves — minced|
|1 tbsp||brown sugar|
|2 tsp||sesame oil|
|400 g||beef fillet — sliced|
|1 tbsp||vegetable oil|
|2-3||carrots — julienned|
|1||pepper — orange or red, deseeded and chopped|
|1 bunch||kale — stems removed, chopped|
|3||spring onions — sliced|
|egg noodles — or rice noodles, cooked|
|1||mango — small, chopped|
|fresh chillies — optional|
|2 tbsp||oyster sauce|
|2-3 tsp||lemon juice — or fresh lime juice|
|1 tbsp||fresh ginger — freshly grated|
|1 cup||chicken stock|
|2 tsp||cornflour — to make a slurry|
|fresh mint — or basil, to garnish|
Place all the ingredients for the marinade in a non-metallic bowl and stir to combine. Add the beef and toss until the meat is well coated.
Set aside for at least 30 minutes or preferably overnight.
Heat the vegetable oil in a large skillet and stir fry the carrots and peppers for several minutes.
Add the kale and scallions to the pan and cook for a further 3-4 minutes. Remove from the pan and set aside while you cook the beef.
Heat another drop of oil in the same pan and fry the meat on a very high heat for about 3-4 minutes until caramelised and nearly done. Season lightly with salt before adding the vegetables back in with the beef.
Whisk the sauce ingredients together in small jug and pour over the beef and vegetables.
Simmer for around 2 minutes until the sauce has thickened. Now tip the cooked noodles in and toss to coat in the sauce.
Add the fresh mango pieces and finish with mint leaves, basil and extra chilli if you like it hot. Serve with lime wedges.
Reprinted with the permission of Bibby’s Kitchen@36.