Recipe - Annes Scuba Dooba Beef

FOR THE SOUP
115 g Thai stir fry rice noodles
1 Chicken stock cube
5 Leaves pak choi; shredded ,
about
Few drops of sesame oil
1 teaspoon Soy sauce; juice of 1 lime
1 tablespoon Vegetable oil
1 Aberdeen Angus quick grill
steak
150 G; cut into thin
; strips , about
25 g Beansprouts

FOR THE STIR FRY
Vegetable oil for deep
frying; plus 1 tbsp
85 g Thai stir fry rice noodles
1 Aberdeen Angus quick grill
steak
150 G; cut into thin
; strips , about
3 Leaves pak choi; shredded ,
about
1 Yellow pepper; seeded and
cut or sliced up
125 ml Red wine
3 tablespoon Stock
55 g Beansprouts
2 tablespoon Hoisin sauce
Salt and pepper
Fresh chopped coriander; to
garnish

1 For the Soup: Bring 600ml/1 pint water to the boil in a pan. Add the
noodles, stock cube, pak choi, sesame oil, soy sauce and lime juice,
boil and simmer gently for about 56 minutes, or until noodles are
tender.

2 Heat the oil in a frying pan. Add the beef strips and fry gently
for 58 minutes, turning occasionally, or until cooked through to
taste. Arrange the beef in the bottom of a shallow bowl, pour the
soup over and scatter the bean sprouts on top.

3 For the Stir Fry: Fill a deep pan one third full with oil and heat.
Add half the noodles, deep fry until crisp and brown, and drain on
kitchen paper.

4 Heat 1 tbsp oil in a frying pan. Add the beef strips and fry for 58
minutes, until cooked to taste. Remove from the pan and allow to rest.

5 Add the pak choi and yellow pepper to the pan and fry gently for
about 23 minutes. Add the red wine, bring to the boil and simmer for
34 minutes.

6 Add the stock, remaining noodles and beansprouts and simmer for 23
minutes, or until tender. Add the cooked beef and hoisin sauce, stir
and heat through. Spoon onto a large plate, sit the deep fried
noodles on top and garnish with chopped coriander.

Converted by MC_Buster.

NOTES : Chef Patrick Anthony

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.