- 2 pounds skirt steak cut into thin long slices
- 1 long red chili, deseeded, finely chopped
- 1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced
- 1 tsp peeled, finely grated ginger
- 2 garlic cloves, minced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp grated palm sugar or brown sugar
- 1 tbsp vegetable oil
- 4 spring onions, thinly sliced diagonally
- 2 packages ramen noodles
INSTRUCTIONS:
- In a medium bowl, add sliced beef steak, chopped chili, lemongrass, ginger, garlic, lime juice, fish sauce and palm sugar. Toss until well combined. Cover and stand for 15 minutes.
- Heat a wok over high heat. When hot, add 1 tsp oil and swirl around wok. Cook ¼ of beef mixture and stir-fry for 2 minutes or until golden. Transfer to a bowl. Repeat with remaining beef, adding more oil. Add spring onion to wok and stir-fry for 1 minute. Return all the beef to wok and toss until combined.
- Meanwhile, cook ramen noodles following packet directions. Drain. Divide noodles between bowls. Top with beef and serve.
Source: Adore Foods
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