Asian beef & noodle bowl
Crunchy quick-pickled carrots bring a fresh burst of flavour to this stir-fry
120 g, peeled and cut into ribbons with a vegetable peeler
Rice Wine Vinegar
1 tablespoon(s), level
Extra lean beef mince (5% fat), raw
20 g, grated
6 medium, finely sliced
Thai Fish Sauce
Rice Noodles, dry
- Put the carrot ribbons in a small bowl, add 40ml of the vinegar, season and toss together. Set aside to pickle.
- Meanwhile, combine the soy sauce, honey and 1 tbsp sesame oil in another small bowl.
- Heat the 1 tsp sesame oil in a nonstick frying pan over a medium-high heat. Add the beef mince and fry for 3-4 minutes, stirring, until cooked through and browned. Stir in the grated ginger and most of the spring onions, and fry for another minute. Tip in the soy and honey mixture, stir together and simmer for 2-3 minutes, then stir through the remaining vinegar and the fish sauce.
- Meanwhile, cook the rice noodles according to the pack instructions. Toss through the beef mixture. Serve with the pickled carrots and the remaining spring onions.
Try making this with brown rice noodles