Stir-Fried Beef with Bean Sprouts

Ingredients:

serves 4

• 1 bunch of scallions
• 2 tbsp. corn oil
• 1 garlic clove, crushed
• 1 tsp. finely chopped fresh gingerroot
• 1 lb 2 oz / 500 g lean beef fillet, cut into thin strips
• 1 large red bell pepper, seeded and sliced
• 1 small fresh red chili, seeded and chopped
• 3 cups fresh bean sprouts
• 1 small lemongrass stem, finely chopped
• 2 tbsp. smooth peanut butter
• 4 tbsp. coconut milk
• 1 tbsp. rice vinegar or white wine vinegar
• 1 tbsp. soy sauce
• 1 tsp. brown sugar
• 9 oz / 250 g medium egg noodles
• salt and pepper

Procedures:

Thinly slice the scallions, reserving some slices to use as a garnish.

Heat the oil in a skillet or preheated wok over high heat. Add the scallions, garlic, and ginger and stir-fry for 2-3 minutes to soften. Add the beef and continue stir-frying for 4-5 minutes, or until evenly browned.

Add the bell pepper and stir-fry for an additional 3-4 minutes. Add the chili and bean sprouts and stir-fry for 2 minutes. Mix the lemongrass, peanut butter, coconut, milk, vinegar, soy sauce, and sugar together in a bowl, then stir into the skillet.

Meanwhile, cook the egg  noodles in a boiling salted water for 4 minutes, or according to the package directions. Drain and stir into the skillet, tossing to mix evenly.

Season to taste with salt and pepper. Sprinkle with the reserved scallions and serve hot.