Chilli Beef Noodle Soup
250g dry rice noodles
oil spray
400g lean beef sirloin, thinly sliced
1 red chilli, deseeded, thinly sliced
2 T lemongrass, finely chopped
6 shallots, finely chopped
1 capsicum, sliced
1 T red Thai curry paste
150g chinese cabbage, shredded
1 carrot, sliced thinly
1 clove garlic
1 T ginger
3 ½ C strong beef stock
Salt and pepper
2 T fresh coriander, chopped
oil spray
400g lean beef sirloin, thinly sliced
1 red chilli, deseeded, thinly sliced
2 T lemongrass, finely chopped
6 shallots, finely chopped
1 capsicum, sliced
1 T red Thai curry paste
150g chinese cabbage, shredded
1 carrot, sliced thinly
1 clove garlic
1 T ginger
3 ½ C strong beef stock
Salt and pepper
2 T fresh coriander, chopped
Cover noodles with boiling water and soak 10 mins (or follow packet instructions). Spray hot wok, stirfry steak 1 min. Add chilli, lemongrass, shallots, capsicum, curry paste 1 min. Add cabbage, carrot, garlic, ginger, stock and bring to boil, reduce heat and simmer 5 mins. Drain noodles, add to wok 1-2 mins. Add salt and pepper and coriander then serve.