Thai Beef With Noodle Stirfry

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Thai	Jude2	4	Servings

INGREDIENTS

500	g	Tenderbeef schnitzel, cut
		into thin
		strips
2	T	Olive oil
2		Cloves garlic, crushed or 2
		teaspoons Greggs
		crushed garlic
2	t	John West red curry paste
1	t	John West chopped basil
42		5 g Watties sweet chilli
		stirfry sauce
2		Maggi 2-Minute noodles
1	c	Broccoli florets
5		Spring onions, sliced
		diagonally
2		Celery sticks, chopped
2		Carrots, peeled and finely
		diced
1		Green or red capsicum
		deseeded and sliced
2	T	Olive oil
1/2	t	John West minced chilli
		curry paste and
		basil

INSTRUCTIONS

Beef  Place the olive oil into a wok or saut pan. Heat until a haze is
given off.  Add the beef and stirfry very quickly.  Add the garlic,
curry paste and basil. Stir well, then add the stirfry  sauce and
simmer until tender.  Meanwhile, blanch the noodles in boiling water
for 30 seconds and  drain.  Rinse under cold water and drain again
(toss through a little oil to  prevent sticking).  In another wok or
saut pan, heat the oil until very hot, add the  broccoli, carrots and
celery and stirfry for 1 minute.  Add the remaining ingredients and
stirfry until hot.  Arrange noodles onto plates, top with the Thai beef
and garnish with  coriander and toasted cashews.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 236 Calories From Fat: 138 Total Fat: 15.7g Cholesterol: 0mg Sodium: 308.4mg Potassium: 508mg Carbohydrates: 13g Fiber: 5.7g Sugar: 3.2g Protein: 14.3g