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Sriracha Beef Noodles
Ingredients
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1 sachet Sriracha Seasoning
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325 grams (11 ounces) sirloin steak
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1 tablespoon oil
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1 courgette, sliced into ribbons*
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1 carrot, sliced into ribbons*
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1 red pepper, thinly sliced
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50 grams (2 ounces) spring onion, sliced
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100 grams (4 ounces) Thai rice noodles, cooked according to pack instructions
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1 lime
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2 tablespoons coconut cream
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2 tablespoons water
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1 teaspoon honey
Key Products
- To slice vegetables into ribbons use a vegetable speed peeler, julienne peeler or spiraliser.
Instructions
- 1 Pre-heat a griddle pan to a high heat, brush steak with a little of the oil and fry for 3-4 minutes on each side, until cooked to your liking. 30 seconds before the end of cooking sprinkle each side with approximately 1 tsp of the Sriracha Street Food Seasoning. Remove steak from pan and allow to rest for 4-5 minutes.
- 2 Meanwhile heat the remining oil in a wok or sauté pan. Fry the courgette, carrot, pepper and spring onion for 3-4 minutes, then add the noodles and heat through.
- 3 Combine the juice of half the lime with the coconut cream, water, honey and 2 tsp of the Sriracha Street Food Seasoning and add to the pan and heat through for a further 1-2 minutes.
- 4 Slice beef and divide between to plates atop the noodles. Garnish with a wedge of the remaining lime and extra Sriracha Street Food seasoning to taste.
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