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Crispy Rice Noodles with Beef

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Crispy Rice Noodles with Beef

A combination of crunchy textures and Asian flavours.

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Instructions

  1. 1

    Heat 5cm (2in) oil in a large pan to 190°C (375°F) or until a piece of stale bread browns in less than 1 minute. Snip the vermicelli into short lengths and deep-fry in batches for a few seconds, or until white and crisp. Remove and drain well on kitchen paper. Keep warm.


  2. 2

    Mix the oyster sauce, soy sauce, sugar, and 1 tbsp water. Set aside. Heat 2 tbsp oil in a wok over a high heat and stir-fry the beef for 2 minutes, or until browned. Remove.


  3. 3

    Add a little more oil, and stir-fry the garlic and ginger for 30 seconds. Add the asparagus and spring onions, stir-fry for 2 minutes, then add the sauce, and return the beef to the pan. Cook for 1 minute, then drizzle with sesame oil.


  4. 4

    Pile the stir-fry on top of the vermicelli, scatter with the cashews, and serve immediately.


Ingredients

  • 100ml Groundnut Oil, for frying
  • 140g Dried Rice Vermicelli
  • 2 tbsp Oyster Sauce
  • 3 tbsp Dark Soy Sauce
  • 1 tbsp Soft Brown Sugar
  • 350g Sirloin Steak, sliced
  • 2 Garlic Cloves, thinly sliced
  • 1 tsp Ginger, grated
  • 12 Asparagus Spears, thin, cut into lengths
  • 6 Spring Onions, cut into lengths
  • 1 drizzle Toasted Sesame Oil
  • 2 tbsp Roasted Cashews, chopped

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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