- Serves: 4
- Cooks In: 10 minutes
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Ingredients
Method
Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
Ingredients
Directions
Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
