Like a lot of Thai cooking, this recipe proves that simpler is often better. Mint and beef is not a usual combination, but this is one that I think works really well.
- 250 g broccoli, cut into small florets
- 2 oil (any type will do)
- 450 g rump steak, cut into 2cm strips, including fat
- 3 garlic cloves, roughly crushed
- 2 tbsp fresh ginger, finely chopped
- 1 tbsp red Jalapeno chilli, roughly chopped
- 4 tbsp tamari
- 2 tbsp sesame oil
- juice 1 large lime
- freshly milled black pepper
- 200 g flat rice noodles
- 4 tbsp fresh mint, chopped
- 4 lime wedges, to serve
- Place the noodles in a bowl, cover with boiling water and leave for 15 minutes to soften.
- Add a little salt to a saucepan of cold water and bring to a boil. Once boiling, plunge in the broccoli, return to the boil and immediately strain o the water.
- Heat a wok or large frying pan and add 1 tablespoon of the oil. Season half the steak well, then fry in the hot oil. Cook just until the outside is seared (do not overcook), then spoon onto a plate.
- Wipe the wok with a piece of kitchen paper, cook the remaining beef the same way, and then set aside too.
- Add the garlic, ginger and chilli to the wok and cook for 1-2 minutes over high heat.
- Add the noodles and beef, stir well. Then add the tamari, sesame oil, lime juice, salt and pepper and heat through - you want the steak to be still nice and pink.
- Remove from the heat, stir in the cooked broccoli and fresh mint, and spoon into deep bowls.
- Serve with extra lime wedges.
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