CHILLI BEEF STIR - FRY IN NOODLE NESTS 

INGREDIENTS

• 375g rump steak, thinly sliced

• 1 teaspoon grated fresh ginger

• 2 tablespoons dry white wine

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 red pepper, chopped

• 1 carrot, sliced

• 1 teaspoon cornflour

• 1/3 cup water

• 1 small chicken stock cube, crumbled

• 1 tablespoon sambal oelek

• 1 teaspoon sesame oil

• 1 teaspoon brown sugar

• 1 tablespoon tomato sauce

• 3 large leaves spinach ( silverbeet ), shredded 

NOODLE NESTS

• 125g capellini egg noodles

• 2 egg yolks, lightly beaten 

CHILLI BEEF STIR - FRY IN NOODLE NESTS METHOD:

Combine steak, ginger, and wine in a bowl; cover, and refrigerate for 2 hours. Heat oil in a wok or pan, add steak mixture in batches, stir - fry until well browned; remove from wok.

Add onion, pepper, and carrot to wok, stir - fry for 2 minutes. Return steak to the wok, stir in blended cornflour and water, stock cube, sambal oelek , sesame oil, sugar, and sauce. Stir until mixture boils and thickens slightly, remove from heat; stir in spinach. Just before serving, spoon the hot mixture into hot noodle nests.

Noodle Nests: Add noodles to a large pan of boiling water, boil, uncovered, until just tender; drain well. Combine hot noodles with egg yolks in a bowl; mix well. Divide the mixture between 6 x 10cm diameter greased pie tins, bringing noodles up the sides of the tins.

Place tins on the oven tray, bake in a hot oven for 30 minutes, gently remove nests from tins, and place nests upside down on the oven tray. Bake further 15 minutes or until bases are well browned and crisp.

Makes 6.

Note: Nests and filling can be prepared 6 hours ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

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