نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

لحم بقر حار مع فاصولياء سوداء مقلية ونودلز مقرمشة

Asian 10 Mins Prep · 25 Mins Cook

Cook the noodles in boiling salted water for 1 minute less than package instructions – this is to avoid the noodles getting soggy when they are fried. Drain the noodles in a colander and rinse with cold water. Once drained, spread them in an even layer on a sheet or baking paper and set them aside to dry for 30 minutes. Once dried, toss them in corn flour.
Heat a pot of oil to 180°C. Working in batches, add a handful of noodles to the oil and fry for approx. 2-3 minutes or until golden. Drain on paper towels and set aside.
In a large bowl, combine the beef, corn flour and half a teaspoon of salt, and toss together to coat.
Heat the sesame oil in a large non-stick frying pan or wok over a medium-high heat. Add the beef strips, frying for approx. 5 minutes or until golden. Remove from the heat. Transfer to a plate and set aside.
Crush the garlic cloves and ginger.
Place the wok back over the heat. Add in the chilli and coriander stir-fry and sauté for approx. 5 minutes or until fork tender. Add in the garlic, and ginger and sauté until fragrant, approx. 1 minute. Add the beef strips back to the pan along with the Thai red curry stir-fry sauce, black bean sauce, vinegar, water and honey. Bring to a simmer then remove from the heat.
Divide between four bowls, top with the crispy noodles and fresh coriander.