Rainbow Beef
Stir-fry marinated beef strips with bell peppers, green beans, and other vegetables, served over egg noodles.
Ingredients
hoisin sauce
6 tbsp
soy sauce
2 tbsp
runny clear honey
1 tbsp
sesame oil
1 tsp
lean beef (cut into thin strips)
2/3 lb
sunflower oil
1 tbsp
dry medium egg noodles
6½ cups
red pepper (de-seeded and cut into thin strips)
1
baby corn (halved)
6
snow peas
1 cup (75 g)
green onions (sliced on the diagonal)
3
garlic (chopped)
2 cloves
grated fresh ginger
2 tsp
fresh orange juice
4 tbsp
Instructions
1
Step 1
Put the marinade ingredients in a shallow dish. Mix them together and then add the beef strips. Coat them in the marinade, cover and set aside for 1 hour.
2
Step 2
Bring a saucepan of water to a boil. Add the noodles to the water, stir to separate them and then cook according to the package instructions until tender.
3
Step 3
Heat the sunflower oil in a wok or frying pan. Remove the beef strips from the marinade using tongs and carefully put them into the wok or frying pan.
4
Step 4
Stirring continuously, fry the beef strips on a high heat for 1½ minutes or until browned all over. Remove the beef using the tongs and set aside.
5
Step 5
Add a little more oil to the wok if it looks dry. Add the red pepper, baby corn, snow peas, and green onions. Stir-fry for 2 minutes.
6
Step 6
Add the garlic, ginger, beef, and the leftover marinade and stir-fry for 1 minute. Pour in the orange juice and cook, stirring, for another minute.
7
Step 7
Drain the noodles in a colander and divide them between 4 shallow bowls. Spoon the vegetable and beef stir-fry over the noodles and serve.
