500g beef rump, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
300g pack ready-cooked rice noodle
1 large red chili
1 tbsp garlic infused oil
4 heads pak choi
4cm piece ginger, peeled and cut into matchsticks
1 stick lemongrass, trimmed and sliced
2 tbsp sunflower oil
6 scallions, sliced green end only
2 tbsp soy free seasoning sauce
1 tbsp fish sauce
roughly chopped coriander, to serve
Serves - 4
Mix the beef and five-spice in a bowl, then set aside to marinate.
Soften the noodles in boiling water following pack instructions, drain then set aside.
Thinly slice the red chili, leaving the seeds if you prefer a little extra heat.
Mix with the garlic infused oil, ginger and lemongrass in a small bowl.
Heat half the oil in a wok, add the chili mixture and stir-fry for 1 min until softened but not coloured.
Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
Return the chili mixture to the pan with the pak choi and half the scallions.
Stir-fry for 1 min more before adding the drained noodles.
Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy free seasoning sauce and fish sauce.
Divide between four plates. Scatter with remaining scallions and chopped coriander.
Recipe adapted from: Good Food