
Thai-Spiced Beef Stir-Fry with Rice Noodles and Crispy Vegetables
Beef stir-fry in soy, lime, sesame oil and chilli sauce with rice noodles and crispy veg like pepper and broccoli.
- 180 g beef sirloin, thinly sliced
- 80 g rice noodles
- 100 g red bell pepper, sliced
- 80 g broccoli florets
- 3 cloves garlic cloves, minced
- 10 g fresh ginger, grated
- 20 ml soy sauce
- 1 tbsp lime juice
- ½ tsp chilli flakes
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 10 g fresh coriander, chopped
- 1 to taste salt and black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice noodles according to package instructions. Drain and set aside.
- Step 2
In a small bowl, whisk together soy sauce, lime juice, sesame oil, and chilli flakes to create the sauce.
- Step 3
Heat 15 ml vegetable oil in a large wok or frying pan over high heat until smoking.
- Step 4
Add thinly sliced beef and stir-fry for 2–3 minutes until browned. Transfer to a plate.
- Step 5
Add minced garlic and grated ginger to the same pan, stir-fry for 30 seconds until fragrant.
- Step 6
Add red bell pepper slices and broccoli florets. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
- Step 7
Return beef to the pan along with cooked rice noodles.
- Step 8
Pour the prepared sauce over the mixture and toss everything together for 1–2 minutes until well coated and heated through.
- Step 9
Season with additional salt and pepper if needed.
- Step 10
Transfer to a serving bowl, garnish with fresh chopped coriander, and serve immediately.
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