Chilli beef ramen
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
If you love noodle bars, you'll adore this up-to-the-minute recipe for a spicy, satisfying beef and noodle meal-in-a-bowl.
Ingredients
Rice Noodles, dry
175 g, (6oz), medium
Calorie controlled cooking spray
5 spray(s)
Beef rump steak, raw
225 g, (8oz), thinly sliced
Chilli, green or red
1 individual, use large red chilli, deseeded and thinly sliced
Lemon grass stems
1 individual, 5cm (2 inch) piece finely chopped
Shallots
6 medium, sliced
Peppers, all types
1 medium, red, deseeded and sliced
Mixed Spice
2 teaspoon(s), level, Thai 7
Cabbage
150 g, Chinese or pak choi, (5 1/2 oz), shredded
Carrots, raw
1 medium, pared into strips (use a peeler)
Garlic
1 clove(s), crushed
Root Ginger
1 teaspoon(s)
Fresh Vegetable Stock
850 ml, (1 1/2 pints), hot vegetable
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Coriander, fresh
2 tablespoon(s), chopped
Instructions
1
Cover the noodles with boiling water and soak for 6 minutes, or according to pack instructions.
2
Meanwhile, spray a wok or large frying pan with low fat cooking spray and fry the steak briskly for 1 minute. Add the chilli, lemongrass, shallots, pepper and Thai spice. Cook for 1 more minute.
3
Add the pak choi or cabbage, carrot, garlic and ginger. Pour in the stock. Simmer gently for 5 minutes.
4
Drain the noodles. Add to the wok and heat for a minute or two. Season, then serve, sprinkled with chopped fresh coriander.Cook’s tip: Save time by using prepared “fresh” lemongrass, garlic and ginger, sold in small jars. Refrigerate once opened, and use within 6 weeks.
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