Stir-fry pepper beef

Name: Stir-fry pepper beef
Cook time: 20 min
Yield: 1

with charred edamame and tamarind noodles

Ready in around 20 mins

RECIPE FACT:

Pepper is the king of spices. It is cultivated in Southeast Asia where it is used widely in cuisine.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO PREPARE THE RICE NOODLES:

Using half the pack of rice noodles, place into a heat proof bowl, pour over boiling water from the kettle and leave for 2-3 mins. Separate gently with a fork and drain well into a colander.
2. TO PREPARE THE VEGETABLES:

Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and place into a salad bowl. Remove the mint leaves from their stalks and set aside.
3. TO COOK THE EDAMAME AND BABY CORN:

Spray a non-stick pan with oil and place over a medium-high heat. Once hot, add the edamame and sliced baby corn, season with salt and cook for 2-3 mins stirring occasionally to create a char. Remove from the heat and add to the salad bowl. Just before serving add the mizuna, pour in the tamarind dressing and toss to combine.
4. TO COOK THE PEPPER BEEF:

Respray the pan and place back over a high heat. Once hot add the pepper beef strips to the pan, season with salt and cook for 30-60 secs – don’t cook any longer as this will make them tough.
TO SERVE:

Spoon charred vegetables and tamarind noodles into a bowl. Top with stir-fry pepper beef pouring over any pan juices. Sprinkle with toasted peanuts and mint leaves.