Name: Sweet and sour cambodian beef noodles
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 3
Cuisine: En
Ingredients: 300g Rump Steak, sliced into very thin strips; Fine Egg Noodle 120g (2 layers); 150g Baby Leaf Spinach; 100g Bean Sprouts; 2 Tbsp Hot Chilli Sauce (more or less to taste); 1 Tbsp Fish Sauce; 1 Tsp Light or Dark Brown Sugar; 1 Tsp Cornflour; 2 Large Garlic Cloves, peeled and finely chopped; 2 Tbsp Vegetable Oil

Ingredients

300g Rump Steak, sliced into very thin strips
Fine Egg Noodle 120g (2 layers)
150g Baby Leaf Spinach
100g Bean Sprouts
2 Tbsp Hot Chilli Sauce (more or less to taste)
1 Tbsp Fish Sauce
1 Tsp Light or Dark Brown Sugar
1 Tsp Cornflour
2 Large Garlic Cloves, peeled and finely chopped
2 Tbsp Vegetable Oil

Preparation

Preparation5 min

Cook time6 min

1. Cook noodles according to packet instructions and drain

2. Mix together the chilli sauce, fish sauce, sugar and cornflour, together with 3/4 Tsp water

3. Heat oil in wok to high heat; add steak and garlic and fry, stirring constantly until the beef browns. Literally a

couple of minutes only. This prevents the meat becoming too tough and stays tender

4. Now the fun part - add the noodles and sauce misture and toss well for 1 minute until nicely coloured

5. Add the bean sprouts and spinach - mix well for 1 minute until spinach begins to wilt

6. Get it served up and enjoy with a nice cold beer