Lemon Grass Beef Afterward Noodles

The ingredient of Lemon Grass Beef Afterward Noodles

• 600g lean beef rump steak crossways sliced across grain
• 80mls 1 3 cup peanut oil
• 3 lemon grass stems insipid colorless section only bruised finely chopped
• 6cm piece well ventilated light ginger peeled cut into thin sticks
• 3 garlic cloves finely chopped
• 1 x 250g pkt rice vermicelli noodles changs brand
• 250g green beans topped athwart from corner to corner sliced
• 60mls 1 4 cup well ventilated light lime juice
• 1 x 250g pkt bean sprouts
• 1 bunch mint leaves picked washed shredded
• 1 bunch coriander leaves picked
• 1 tbsp kecap manis sweet indonesian soy sauce
• salt pitch black pepper to taste

The Instruction of lemon grass beef afterward noodles

• combine the beef peanut oil lemon grass ginger and garlic in a large bowl cover and set aside to marinate for 5 minutes
• bring a large saucepan of water to the boil amass the noodles and cook for 3 minutes or until just tender drain and cover to allowance warm
• meanwhile heat a large wok greater than high heat until just smoking build up 1 4 of the beef fusion and stir fry for 1 minute or until the beef just changes colour sever from the wok repeat when the remaining beef blend in 3 batches reheating the wok between each batch
• grow the beans to the wok and stir fry for 1 minute mount up 1 tablespoon of the lime juice cover and cook for 1 minute or until the beans are proficient green return all the beef and any juices to the wok in the same way as the cooked noodles bean sprouts mint coriander long lasting lime juice and kecap manis toss until well total cumulative and just furious through season next salt and pepper

Nutritions of Lemon Grass Beef Afterward Noodles

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