Beef pad thai

Ingredients

500 g beef spips

3 cloves garlic, finely chopped

1 -2 small red chillies, seeded and chopped

250 g dried thick rice noodles

1 tbsp oil

2 eggs, lightly beaten

0.25 cup fish sauce

0.33 cup fresh lime juice

2 tbsp brown sugar

0.25 cup chopped roasted peanuts

0.5 cup fresh coriander leaves

lime wedges to serve (optional)

1 cup bean sprouts, pimmed

Add a little oil to the beef, the add garlic and chilli. Mix well and set aside. Soak the noodles in boiling water for 7 minutes or until just soft. Drain and set aside. (Or prepare according to packet insliuctions). In a separate bowl whisk the fish sauce, lime juice and brown sugar, whisk until the sugar is dissolved
Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later
Heat the wok, ensure it is hot. Heat the oil in the wok, add the egg and cook for 1-2 minutes or until set and cooked. Remove from the wok and shred. Set aside to add later
Reheat the wok, stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Return the beef to the wok, add the noodles, toss for 1 minute. Add the sauce mixture, along with the shredded egg and toss for a further minute. Sprinkle with bean sprouts, peanuts and coriander leaves to serve
Serving suggestion: Serve with lime wedges if desired

Coat the meat in oil instead of adding oil to the wok. You use less oil this way. You can also add ingredients like a little soy or grated ginger for flavour. Use your fingers to massage the oil into the meat sliips
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks