Tangy tamarind and lemongrass infuse a Thai-inspired sauce for tender strips of beef and fine rice noodles. Chilli brings a little heat. With mange-tout and baby sweetcorn adding pleasing colour and crunch, as well as all-important vegetable balance, this is a quick and easy dish that is a meal in itself.
10 people made this
1 tsp tamarind paste
3 tbsp boiling water
2 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp rice wine (sake or mirin) or sherry
100 g (3½ oz) fine rice noodles, such as vermicelli
1 tbsp sunflower oil
225 g (8 oz) lean rump steak, cut into strips
85 g (3 oz) onion, cut into wedges
2 tsp chopped lemongrass
1 fresh red chilli, seeded and chopped
2 large garlic cloves, crushed
85 g (3 oz) mange-tout, halved diagonally
6 baby sweetcorn, sliced
100 g (3½ oz) fresh shiitake or chestnut mushrooms, sliced
Soy sauce, for serving
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Method Prep:20min › Cook:10min › Ready in:30min
In a small bowl, combine the tamarind paste and boiling water and leave to soak for 10 minutes, stirring frequently to break down the paste. Mix the resulting tamarind liquid with the soy sauce, sesame oil and rice wine or sherry.
While the tamarind is soaking, soak the rice noodles in boiling water for 4 minutes, or according to the packet instructions. Then drain, rinse under cold running water and set aside to drain thoroughly.
Heat the sunflower oil in a wok or very large frying pan and stir-fry the beef over a high heat for about 3 minutes or until cooked. Use a draining spoon to remove the beef from the wok and set it aside.
Add the onion, lemongrass, chilli and garlic to the wok and stir-fry over a high heat for 1 minute. Add the mange-tout, sweetcorn and mushrooms, and continue stir-frying for 2 minutes.
Return the beef to the wok. Add the tamarind liquid and the noodles and stir for about 1 minute to heat through. Serve immediately, offering soy sauce for extra seasoning as required.
Some more ideas
Use strips of chicken breast instead of beef. * Other vegetables that work well in the stir-fry include strips of red or green pepper, sliced canned water chestnuts, chopped or shredded spring onions and bean sprouts.
Mushrooms provide useful amounts of the B vitamins niacin and B2. They are also a good source of copper, which is important for healthy bones and to help the body to absorb iron from food. * Onions contain allicin, which has anti-fungal and antibiotic properties.