Lemongrass Chili Beef Noodles
Recipe byI used wide Asian noodles that come pre-cooked and vacuum-sealed. I simply dumped them in boiling water for a minute to refresh, scooped them out, tossed them with soy sauce then added them to the stir fried beef and vegetables.Note, however, that using wide noodles is not a must. You may get the noodles from a pack of instant ramen, substitute them for the wide noodles, and you'll still get wonderful results.
Ingredients
- 250 to 350 grams sukiyaki-cut beef
- 2 tablespoons lemongrass chili sauce (get the recipe)
- 1 bunch spinach
- 200 grams Asian noodles (cooked)
- 1 tablespoon soy sauce
- 1 tablespoon sesame seed oil
- ½ teaspoon minced garlic
- 2 shallots or 1 onion, thinly sliced
- salt
- pepper
- 1 bell pepper julienned
Instructions
- Cut the beef into strips about half an inch wide.
- Place the beef strips in a bowl. Pour in the lemongrass chili sauce. Mix well. Set aside.
- Boil a pot of water.
- Dump the spinach into the boiling water and push down to submerge. Leave for a minute.
- Scoop out the spinach and drain.
- Rinse under the tap to cool, or dump in a bowl of icy water, drain once more then squeeze to remove excess water.
- Roughly chop the spinach.
- Allow the water to boil once more. Dump in the noodles. Allow to sit for a minute.
- Drain the noodles well and transfer to a bowl. While hot, pour in the soy sauce and toss.
- Heat the sesame seed oil in a wok or frying pan.
- Saute the shallots and garlic for about half a minute.
- Throw in the bell pepper. Sprinkle in a little salt and pepper. Stir fry for another half a minute.
- Add the marinated beef to the wok, stir fry for about two minutes.
- Stir in the chopped spinach.
- Taste. Add more salt and pepper, if needed.
- Add the marinated noodles to the beef and vegetables. Stir fry just until heated through, about a minute.
- Serve the lemongrass chili beef noodles at once.
Notes
Updated from a recipe originally published in September 1, 2017