Beef and noodle stir-fry
250g dried rice noodles
2 tsp peanut oil
500g beef eye-fillet steaks, thinly sliced
1 tbsp finely chopped lemon grass, white part only
1 clove garlic, crushed
160ml lime juice
80ml fish sauce
1 tbsp coarsely grated palm sugar
100g Chinese mustard leaves, coarsely chopped
130g Lebanese cucumber, thinly sliced
80g bean sprouts
½ cup loosely packed fresh coriander
½ cup loosely packed fresh mint
3 green onions, thinly sliced
Place noodles in a large heatproof bowl, cover with boiling water, stand for 5 mins or until tender, drain.
Heat half the oil in a wok, stir-fry beef, in batches, until browned. Remove from wok. Heat remaining oil in wok; stir-fry lemon grass and garlic until fragrant. Return beef to wok with juice, sauce and sugar; stir-fry until heated through.
Add noodles; stir-fry until combined. Stir in mustard leaf and cucumber.
Serve immediately with remaining ingredients.
Tip: If you like chilli, sprinkle with thinly sliced red thai (serrano) chilli for an added kick of heat.