A comforting dish for the cooler months, packed full of flavour.
Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.
Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked.
Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.
Finish off with snow peas, lime juice and coriander.
A recipe from Dinner 3 Ways by beefandlamb.com.au
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