Ginger beef stir-fry on rice noodle salad
Silver Fern Farms suggests
|1 packet||Silver Fern Farms Beef Stir-Fry|
|2 Tbsp||Olive oil|
|1 Tbsp||Fresh ginger, grated|
|2||Garlic cloves, crushed|
|1 Tbsp||Sesame oil|
|¼ cup||Soy sauce|
|1||Orange zest, and juice|
|1||Chilli, deseeded and thinly sliced|
Rice noodle salad
|100 g||Dried vermicelli noodles|
|1||Tomato, thinly sliced|
|2||Spring onions, sliced finely|
|1||Green capsicum, deseeded and sliced thinly|
|1 cup||Bean sprouts|
|¼ cup||Coriander, and basil roughly chopped|
Toss the oil through the beef and season to taste.
Heat a large frypan and brown the meat in a single layer for 2-3 minutes.
Combine the ginger, garlic, sesame oil, soy sauce, mirin, orange zest and juice, and chilli in a bowl.
Add to the meat. Bring to the boil and simmer for 2 minutes until starting to thicken. Remove from the heat and rest.
In a large bowl, soak the rice noodles in boiling water for 10 minutes or until soft. Drain.
Add the remaining salad ingredients and toss to combine.
To make the dressing, mix all ingredients in a jar. Shake to combine. Toss through the salad.
Serve the beef on top of the Rice Noodle Salad on a platter.