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.