Stir-fried crispy beef with noodles and salad

Jamie Oliver's Asian-inspired crispy beef stir-fry with brown rice noodles is full of texture and flavour and simple to make for lunch or dinner.

Jamie's stir-fried crispy beef with noodles and salad. Credit: Jamie Oliver Enterprises

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 scant tbsp unsalted peanuts
• 2 cloves garlic
• 5 cm piece ginger
• Sesame oil
• 2 star anise
• 200 g lean beef mince
• 1 tsp runny honey
• 1 tsp fish sauce
• 1 tsp low-salt soy sauce
• 2 limes
• 150 g brown rice noodles
• 2 spring onions
• 1 fresh red chilli
• 200 g fresh mixed salad veg, such as round lettuce, carrot, radishes, cress, spinach
• 4 sprigs fresh coriander

Instructions

1. Lightly toast the peanuts in a dry frying pan, then crush in a pestle and mortar and put aside. Peel and finely chop the garlic and ginger.
2. Put 3 teaspoons of sesame oil and the star anise into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon, followed by half the garlic and ginger and the honey. Stir-fry for 5 minutes to crisp up and get golden brown.
3. Meanwhile, crush the remaining garlic and ginger into a paste in the pestle and mortar, then muddle in the fish and soy sauces and lime juice to make a dressing.
4. Cook the noodles according to the packet instructions. Trim the spring onions, then finely slice with the chilli (deseed if you like). Prep the salad veg, breaking the lettuce leaves apart and matchsticking or finely slicing any crunchy veg so it’s all a pleasure to eat.
5. Load up your plates with that lovely salad veg, then drain and add the noodles. Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and crushed peanuts, pick over the coriander leaves and tuck in.

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House). ⓒ Jamie Oliver Enterprises Limited.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.