Mushroom, Beef and Basil Stir-fry

Makes:

Serves: 4

Cooking: 10 minutes

Ingredients

400g beef fillet, trimmed

2 Asian eshalots, peeled, quartered

2 large garlic cloves, crushed

1 long green chilli, chopped

3 tbs peanut oil

100g dried rice stick noodles

400g cup mushrooms, thickly sliced

1 red capsicum, cut into thin strips

100g green beans, trimmed, cut 6cm lengths

2 tbs hoisin sauce

2 cups Thai basil leaves

1/4 cup roasted peanuts, chopped

Preparation

Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.

http://www.youtube.com/watch?v=Cz74OXJn2Ow&feature=plcp

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