June 07, 2018
Comfort Food, Main Dish, Soups/Stews,
Beef, Thai, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Non-Dairy more
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"From our weekday newspaper The West Australian. Times are estimated."
Place sliced chillies and white vinegar in a small bowl and leave to soak for an hour.
Place noodles in a large heatproof bowl and cover with boiling water and let stand for 3 minutes and then gently loosen noodles with a fork and then drain.
Cut beef horizontally into 2cm thick lengths and then cut crossways into thin strips.
Heat oil in a large wok over a high heat and add beef in a single layer and cook, without stirring, for 20 seconds and then add garlic and stir-fry, separating beef and pushing up side of wok, for 2 minutes, or until browned.
Add gai lan and stir-fry for 1 minutes, or until coloured and push beef and gai lan up side of wok to make a well and then add eggs, cooking, without stirring for 20 seconds and then stir-fry breaking up eggs with beef and gai lan, for 1 minutes.
Add noodles, sprouts, sauces, sugar and pepper and stir fry for 1 to 2 minutes until well combined.
Transfer to a serving dish and garnish with pickled chilli.
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