Mushroom, Beef and Basil Stir-fry

  • Serves: 4
  • Cooks In: 10 minutes
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Ingredients

400g beef fillet, trimmed
2 Asian eshalots, peeled, quartered
2 large garlic cloves, crushed
1 long green chilli, chopped
3 tbs peanut oil
100g dried rice stick noodles
400g cup mushrooms, thickly sliced
1 red capsicum, cut into thin strips
100g green beans, trimmed, cut 6cm lengths
2 tbs hoisin sauce
2 cups Thai basil leaves
1/4 cup roasted peanuts, chopped

Method

1

Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.

2

Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.

3

Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.

4

Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.

Ingredients

 400g beef fillet, trimmed
 2 Asian eshalots, peeled, quartered
 2 large garlic cloves, crushed
 1 long green chilli, chopped
 3 tbs peanut oil
 100g dried rice stick noodles
 400g cup mushrooms, thickly sliced
 1 red capsicum, cut into thin strips
 100g green beans, trimmed, cut 6cm lengths
 2 tbs hoisin sauce
 2 cups Thai basil leaves
 1/4 cup roasted peanuts, chopped

Directions

1

Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.

2

Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.

3

Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.

4

Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.

Mushroom, Beef and Basil Stir-fry

Tags:

 Asian, Beef, Dinner, Quick n Easy

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