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stir-fried rice noodles and beef with nuoc cham marinated mango

4.4

(5)

www.taste.com.au
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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $10.00 /serving

Ingredients

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Instructions

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Step 1

In medium bowl, mix the soy sauce, brown sugar, ginger, garlic, and black pepper. Marinate beef slices in 2 tablespoons of mixture for about 10 mins. In a small bowl, mix the fish sauce, lime zest and juice, and chilli and fold in the mango. Marinate for about 10 mins.

Step 2

Meanwhile, bring a large pot of water to a boil over high heat. Add noodles and cook for 5 mins, or until al dente. Drain and rinse under cold water until cool. Drain and set aside.

Step 3

Heat a Curtis Stone Everyday Wok over high heat for 2 mins, or until it is very hot and a wisp of white smoke comes off it. Add 1 teaspoon of the oil, then add the beef slices. Cook for 1 min, or until the beef begins to caramelise but is still rare. Transfer beef slices and any juices to a plate.

Step 4

Stir remaining 1 teaspoon oil and the carrot into the hot wok, then stir in remaining sauce, beef, any juice from the beef, and 2 tablespoons of water. Add noodles and stir-fry for 1 min, or until the noodles are tender and carrot is just tender.

Step 5

Divide noodle mixture among 4 bowls. Arrange beef slices over noodles. Serve the marinated mango alongside and spoon remaining marinade from the mangoes around the noodles. Sprinkle with basil and spring onions and serve immediately.

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