Home » Beef Recipes » Hoisin beef with rice noodles
Hoisin beef with rice noodles
Serves: 4
Cook: 30 mins
-
Equipment
- Chopping board
- knife
- grater
- peeler
- measuring spoons
- Saucepan
- colander
- Wok
- wooden spoon
- tongs
- tin foil
-
Ingredients
- 600 g Northern Ireland Farm Quality Assured beef rump
- 1 Large clove of garlic
- 1/2 Inch piece of fresh ginger
- 6 Spring onions
- 1 Red chilli
- 1 Yellow pepper
- 1 Head of pak choi
- 1 Carrot
- 250 g Dried rice noodles
- 2 x 15 ml (2 tbsp) Vegetable oil
- 1 x 5 ml (1 tsp) 5 spice powder
- 2 x 15 ml (2 tbsp) Hoisin sauce
- 1 x 15 ml (1 tbsp) Reduced salt soy sauce
- 6 x 15 ml (6 tbsp) Water
-
Method
- Peel and grate the garlic and ginger.
- Remove the root and skin from the spring onions and finely slice.
- Remove the top of the chilli, cut in half, de-seed and finely slice. Remove the top and seeds from the pepper and finely slice.
- Remove the leaves from the pak choi stem, wash and drain.
- Peel the carrot and make into ribbons using the peeler.
- On a separate chopping board, finely slice the beef. Remember to wash your hands thoroughly after handling raw meat.
- Bring a pan of water to the boil and add the noodles. Cook for 1 minute. Drain the noodles and set aside.
- Heat 1 x 15ml spoon of oil in the wok and stir fry the beef for 2 minutes. Remove the beef from the wok and wrap in tin foil to keep warm.
- Add the remaining oil to the wok, add the sliced pepper and stir fry for 2 minutes.
- Add the pak choi, carrot, garlic, ginger, chilli, 5 spice powder, hoisin sauce, soy sauce and water.
- Mix and stir fry for 1 minute. Add the beef and mix.
- Serve the beef with the noodles and sprinkle the spring onions on top.
