Thai Beef and Noodles
This recipe has peanuts in the ingredient list. If you are allergic to them, any type of nut and nut paste can be substituted. The following recipe will serve four. Â - 200g uncooked thin spaghetti or noodles
- 500g beef mince
- 4 green shallots, sliced
- 12 or so snow peas, sliced diagonally (optional)
- 1 red capsicum, cut into thin strips
- 1½ cups chicken or vegetable stock
- a good pinch of cayenne pepper
- ¼ tsp salt
- 2 tsp cornflour
- ½ cup peanut paste
- ¼ cup salted peanuts, roughly chopped
Cook the spaghetti or noodles according to the directions on the packet. Drain well and keep warm. In a large frypan, cook the mince over a medium-high heat for about five minutes, stirring occasionally, until the mince is thoroughly cooked. Pour off any fluid or fat that may have accumulated. Add the shallots, snow peas and red capsicum to the frypan and cook, stirring, for about three minutes until the veggies are crisp-tender. In a small bowl, combine the cornflour, stock, cayenne and salt. Stir this mixture into the mince and vegetables. Add the peanut paste (or alternative) and cook for one to two minutes, stirring occasionally, until the Thai beef is thick and bubbly. Serve the Thai beef over the top of the cooked spaghetti or noodles and sprinkle with the chopped nuts. By Lynn Bain, as featured in Caravan World issue 465, May 2009.
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