Vietnamese Beef Stir-Fry Noodles

• Beef Sirloin(500 g)
• Rice Noodles(250 g)
• Carrot(1)
• Bell pepper(1)
• Bean Sprouts(200 g)
• Green Onions(4)
• Coriander(15 g)
• Garlic(3 cloves)
• Ginger(20 g)
• Soy sauce(3 tbsp)
• Fish sauce(2 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Lime(1)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Black pepper(½ tsp)
• Roasted peanuts(40 g)optional

Method

1. 1

   Slice the {Beef steak} thinly against the grain. Julienne the {Carrot}, thinly slice the {Bell pepper}, trim the {Spring Onion}, roughly chop the {Fresh cilantro}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

2. 2

   Whisk together the {Soy sauce}, {Fish sauce}, {Honey}, {Rice Vinegar}, juice of the {Lime}, and {Sesame oil} in a small bowl.

3. 3

   Put the {Rice Noodles} in a heatproof bowl, cover with boiling water, and soak until just tender, 6 minutes. Drain well and toss with a little of the {Vegetable oil} to stop sticking.

   ~6 min

4. 4

   Heat a wok or large frying pan over high heat with half the remaining {Vegetable oil}. Stir-fry the {Beef steak} with the {Black pepper} for 2–3 minutes until lightly seared and just cooked, then transfer to a plate.

   ~3 min

5. 5

   Add the rest of the {Vegetable oil} to the pan, then stir-fry the {Garlic}, {Ginger}, {Carrot}, and {Bell pepper} for 2 minutes. Add the drained {Rice Noodles}, {Bean Sprouts}, cooked {Beef steak}, and sauce. Toss for 2–3 minutes until glossy and hot through.

   ~5 min

6. 6

   Divide between bowls and top with the {Spring Onion}, {Fresh cilantro}, and chopped {Roasted peanuts} if using. Serve with extra lime wedges if you like.

   ~1 min