Blackwood Valley Organic Beef

Thai Beef & Rice Noodles Stir-fry with Snow Peas

500g Blackwood Valley Beef sirloin, premium rump, oyster blade or flank steak, strips
200g dried rice noodles
2 tbls sweet chilli sauce
1 tbls sunflower oil
2 garlic cloves, thinly sliced
2 tbls finely grated ginger
200g snow peas, trimmed
1 bunch spring onions, thickly sliced
2 tbls fish sauce
2 tbls lime juice
1/2 cup Thai basil leaves or regular basil

Cook noodles according to packet instructions. Drain well, then set aside.

Meanwhile slice beef into strips, place in a bowl with 1 tablespoon sweet chilli sauce and toss to coat.

Heat oil in a wok or large frying pan over high heat. In 2 batches, stir-fry beef, garlic and ginger for 1 minute or until beef is browned. Remove from pan and set aside.

Wipe the pan clean, the return to medium-high heat. Add snow peas, spring onion and 2 tablesponns water and stir-fry for 1 minute or until peas are just tender.Return beef to pan with any juices.

Add the noodles, fish sauce, lime juice and remaining sweet chilli sauce and stir-fry for a further 1 minute or until heated through. Stir in basil leaves and serve.

Serves 4

Steak Cooking Instructions

For a perfect steak, particularly thickly cut steak, cook either on a very hot barbeque plate or pan over gas. If using a barbeque flame grill, heat to hot first, then cook at low/medium heat to prevent 'flare up' and charring.

Remove steak from fridge 30 minutes prior to cooking. Preheat plate or pan. Pat steak dry with paper towel to remove any surface blood, this process will assist in preventing "stewing" and gives a better "char-grilled" finish. Oil both sides of steak with olive oil and season. No need to oil plate or pan. Insufficient preheating to hot temperature will 'stew' the steak, making it tough and chewy, although be careful not to burn steak.

Rest steak, covered in a warm place for half the amount of the cooking time. VERY IMPORTANT If possible rest steak standing up on it's edge, fat side down, this will prevent the juices running out of the steak while resting. Enjoy!!

RARE
Cook for 2-3 minutes each side, depending on thickness. Turn ONCE only Rest covered then serve

MEDIUM RARE
Cook on one side until moisture (blood) is just visible on top surface. Turn and cook for the same time on other side. Turn ONCE only Rest covered then serve.

MEDIUM
Cook on one side until moisture (blood) is clearly visible top surface. Turn and cook for the same time on other side or until moisture is clearly visible. Turn ONCE only Rest covered then serve

MEDIUM TO WELL DONE
Cook on one side until moisture (blood) is pooling on top surface. Turn, reduce heat and cook for the same time or until moisture is pooling on surface. Turn ONCE only Rest covered then serve

RULE OF THUMB

RARE: Touch thumb to forefinger gently. Press the ball of your thumb towards palm with other hand or tonges. This will be how soft your steak should feel when pressed with tonges

MEDIUM RARE: Touch thumb to middle finger gently

MEDIUM: Touch thumb to ring finger gently

WELL DONE: Touch thumb to pinky gently