CHILLI BEEF & VEGETABLE RICE NOODLES WITH PEANUTS

• porsi: 4-6

Bahan-bahan

350g dried vermicelli rice noodles

500g thin beef frying steaks

1 tbsp rapeseed oil, plus a little extra for brushing

1 bunch of spring onions, trimmed and thinly sliced on the diagonal

1 large red pepper, very thinly sliced

4 pak Choi, sliced

200g fresh bean sprouts

75g dry-roasted peanuts, chopped

2 tbsp dark soy sauce

2 tbsp sweet chilli sauce, plus extra to

Sea salt and freshly ground black pepper

To serve:

Fresh coriander leaves

Petunjuk

1 Put the noodles in a large flat dish and cover with boiling water. Set aside for two minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent them from sticking.

2 Season the steaks with salt and pepper and brush with oil. Heat a large wok or non- stick frying pan over a high heat, then add the steaks and sear for 1-2 minutes, so they are still pink in the middle. Transfer to a plate and leave to rest for five minutes before slicing. Keep warm by covering loosely with tin foil.

3 Drain the noodles. Add the oil to the wok, then add the spring onions, red pepper and pak choi and stir-fry for 2-3 minutes, until tender. toss in the noodles with the bean sprouts and most of the peanuts. drizzle with the soy and sweet chilli sauce and stir- fry for one minute to heat through. Season to taste with a light sprinkling of salt and plenty of black pepper.

4 Divide the noodles between bowls and arrange the slices of beef on top. drizzle over a little extra sweet chilli sauce and scatter the remaining peanuts and the fresh coriander leaves on top to serve.