Beef and pineapple rice noodles

Apparently this was the best thing I had cooked in ages from my hard to please gang! To make it vegan/veggie just replace the beef with tofu or a meat replacer – for myself I used tofu and used the pineapple sauce as a marinade overnight first – it was pretty good!

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Serves 4

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Ingredients:

400g beef fillet – cut into thin strips

1 pineapple – peeled cut into cubes.  Core removed and blended until smooth with 100ml water.

300g Sugar snap peas – cut in half

300g Beansprouts

1 bunch spring onions – chopped into 2 cm pieces

1” Fresh ginger roots – chopped finely]

2 Garlic cloves – chopped

1 chilli – deseeded and chopped finely

4 tsp corn flour

2 tblps apple cider vinegar

4 tblps coconut aminos

4tsp sesame seeds – toasted (optional)

100g rice noodles – covered in boiling water and left to soak until soft (about 20 minutes)

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Method:

1. Mix together the pineapple core mix with the cornflour, vinegar and aminos.  Set aside.
2. Heat up a wok really hot.  Cook the beef for a few minutes until brown all over.  Remove from the wok. Set aside. Clean the wok. Re heat.
3. Put the pineapple, ginger, garlic and chilli in the wok. Cook until pineapple is browned. Add the spring onions.  Cook for 2 minutes. Add the sugar snap. Cook for 2 minutes. Add the beansprouts, noodles and beef. Mix well. Season.  Add the cornflour mix and bring to the boil cook for a few minutes until the sauce thickens and the veg is as soft as you like it.
4. Sprinkle with sesame seeds when serving.

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Copyright © 2017 [Rachel De Caen]. All Rights Reserved.

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