Strips of beef, red capsicum, pak choi and spring onion are quickly cooked in a wok, then coated with a delicious spicy sauce made with fresh chillies, ginger, garlic and lime juice. Once you've made the spicy sauce - this dish comes together in a matter of minutes.
1 (2cm) piece fresh ginger, peeled
1 large garlic clove, peeled
1 fresh red chilli
1 teaspoon hot chilli sauce
1 1/2 tablespoons caster sugar
1 1/2 limes, juiced
1 1/2 tablespoons fish sauce
375g rice noodles
1 tablespoon sesame oil, for frying
350g beef pieces for stir frying
1 red capsicum, thinly sliced
200g pak choi, quartered
6 spring onions, sliced
fresh coriander, optional
chopped peanuts, optional
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Sauce: Finely chop the fresh ginger, garlic, and chilli by hand or in a food processor. Add the hot chilli sauce, sugar, lime juice and fish sauce. Set aside.
Stir Fry: Bring a saucepan of water to the boil and cook the noodles for 5 minutes. Drain and set aside.
Heat a wok with the sesame oil under high heat. Stir fry the beef for 1-2 minutes, then add the capsicum. Cook for another minute then add the pak choi and spring onions. Stir fry for another minutes or so before adding the cooked noodles and sauce. Stir well and serve immediately.
Top with freshly chopped coriander and/or some chopped peanuts.