Ingredients
- 1 teaspoon tamarind paste
- ¼ cup (60 ml) boiling water
- 2 tablespoons salt–reduced soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon mirin or dry sherry
- 100 g (3½ oz) rice vermicelli
- 1 tablespoon sunflower oil
- 225 g (8 oz) lean rump (round) steak, sliced
- 1 small onion, cut into wedges
- 2 teaspoons chopped lemongrass
- 1 long red chilli, seeded and chopped
- 2 cloves garlic, crushed
- ¾ cup (80 g) snow peas (mangetout), halved diagonally
- 6 fresh or canned baby corn, sliced
- 1 cup (100 g) sliced fresh shiitake or button mushrooms
Preparation
- In a small bowl, combine the tamarind paste and boiling water and leave to soak for 10 minutes, stirring frequently to break down the paste.
- Mix the resulting tamarind liquid with the soy sauce, sesame oil and mirin.
- Meanwhile, soak the noodles according to the packet instructions.
- Drain well and set aside until needed.
- Heat the sunflower oil in a wok or very large frying pan over high heat.
- Add the steak and stir–fry for 3 minutes, or until cooked through.
- Remove to a plate.
- Add the onion, lemongrass, chilli and garlic to the wok and stir–fry over high heat for 1–2 minutes.
- Add the snow peas, baby corn and mushrooms, and continue stir–frying for a further 2 minutes, or until cooked.
- Return the steak to the wok.
- Add the tamarind liquid and the noodles and stir for about 1 minute, tossing well to combine and heat through.
- Divide the noodles, steak and vegetables between serving bowls and serve immediately.