CHILLI BEEF STIR-FRY

This was a very simple recipe that I whipped up one afternoon. Rice noodles are always my go-to, as they gluten-free and so easy to cook (just add boiling hot water to them and sit for one minute). The vegetables can be alternated, as can the beef mince; you could use pork or chicken mince instead. Gluten-free kecap manis can be found in all major supermarkets now. I think it is wonderful that these products are becoming available to the masses, as so many  people have intolerances to gluten nowadays.  

INGREDIENTS

• 250g extra-lean beef mince
• 2 spring onions, finely chopped
• 1 head of broccoli, cut into florets
• 2 garlic cloves, finely chopped
• 1 medium carrot, finely chopped
• 100g bean sprouts, roughly chopped
• 1 tablespoon sesame oil
• 1/4 teaspoon chilli powder
• 3 generous tablespoons gluten-free kecap manis
• 1 tablespoon gluten-free soy sauce 
• 400g rice noodles (gluten-free)

COOKING 

1. Place noodles in a large bowl of boiling water and separate noodles with a fork. Leave to sit for 2 minutes, then drain well with cold water. Set aside. 

2. Heat a wok over medium heat and add garlic, chill and oil. Stir for 1-2 minutes or until the flavours are fragrant. Add the beef mince to the wok and cook, stirring and breaking up the lumps, until browned. Gradually add the broccoli, carrot, bean sprouts and spring onions to the wok, stirring well. Pour the kecap manis over the vegetables and add the cooked noodles. Continue to stir until the broccoli is just tender. Remove from heat and add the soy sauce. Serve warm. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 20-22 minutes 

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