Thai Chilli Beef Stir Fry

Ingredients

• 200g beef, sliced into strips
• 200g Hokkien or Singapore Noodles, Fresh
• 1 tsp. olive oil
• Splash of Soy Sauce
• 1 clove crushed garlic
• ½ tsp. chilli sauce or paste (or to taste)
• * Vegetables:
• 2 cloves garlic
• 1 tsp. ginger, grated
• ½ tsp. chilli paste or sauce
• 1 carrot, cut into small pieces
• 2 spring onions (scallions), sliced
• 4 mushrooms, sliced
• ½ red capsicum (bell pepper), sliced
• 1 cup broccoli, cut into florets
• * Sauce:
• 1 tbsp. fish sauce
• 2 tbsp. fresh lime juice
• 2 tbsp.  Kecup Manis (sweet soy)
• ½ crushed chilli
• 2 tbsp. sweet chilli sauce
• 2 tbsp. Mirin (rice wine vinegar)

Method

1. 1Mix all the sauce ingredients together in a small bowl and set aside.
2. 2Place noodles in a large bowl and pour boiling water over noodles and let sit for 2 minutes. Drain and set aside.
3. 3Heat 1 tbsp. olive oil in a non-stick fry pan on med heat, and stir fry the red capsicum and broccoli for a couple of minutes. Add carrot stir for a minute and ¼ cup water. Add mushrooms, 1 clove garlic and ginger, stir and place a lid on to cook a further 2 minutes.
4. 4Now add the noodles to the vegetables and also the spring onion and mix in and then pour the sauce over and stir so all incorporated.
5. 5Meanwhile heat another frypan (small) with olive oil and quickly brown the beef for 1 minute then add the garlic, chilli and a splash of soy sauce, stir fry for 1 more minute until seared.
6. 6Divide the noodles onto 2 plates and place beef on top.
7. 7Serve with a quick squeeze of lime juice over the dish.