Like a lot of Thai cooking, this recipe proves that simpler is often better. Mint and beef is not a usual combination, but is one that I think works really well.
- 250g broccoli, cut into small florets
- 2 tablespoons oil (any type)
- 450g rump steak, cut into 2cm strips, including fat
- 3 cloves garlic, roughly crushed
- 2 tablespoons nely chopped fresh ginger
- 1 tablespoon roughly chopped red Jalapeno chilli
- 4 tablespoons tamari
- 2 teaspoons sesame oil
- juice 1 large lime
- freshly ground black pepper
- 200g flat rice noodles
- 4 tablespoons chopped fresh mint
- 4 lime wedges, to serve
- Place the noodles in a bowl, cover with boiling water and leave for 15 minutes to soften.
- Add a little salt to a saucepan of cold water and bring to the boil. Once boiling, plunge in the broccoli, return to the boil and immediately strain o the water.
- Heat a wok or large frying pan and add 1 tablespoon of the oil. Season half the steak well then fry in the hot oil. Cook just until the outside is seared (do not overcook) then spoon onto a plate.
- Wipe the wok with a piece of kitchen paper and cook the remaining beef in the same way, then set aside too.
- Add the garlic, ginger and chilli to the wok and cook for 1–2 minutes over a high heat.
- Add the noodles and beef and stir well. Add the tamari, sesame oil, lime juice, salt and pepper and heat through – you want the steak to be still nice and pink.
- Remove from the heat stir in the cooked broccoli and fresh mint, and spoon into deep bowls.
- Serve with extra lime wedges.