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Stir-fried rice noodles and beef with nuoc cham marinated mango
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in Curtis Stone's savory stir-fried rice noodles with beef and Nuoc Cham mango.
Ingredients:
  • 65.63 gm reduced-salt soy sauce
  • 12.00 gm brown sugar
  • 20g ginger
  • 4 cloves garlic, finely chopped
  • 1/2 tsp coarsely ground black pepper
  • 500g eye fillet steak, fat and sinew trimmed, meat cut into 3/4 cm thick slices
  • 24.40 gm fish sauce
  • Zest of 1 lime, plus 1 tbsp juice
  • 1/2 long red chilli, finely chopped (1/2 tbsp)
  • 1 firm ripe mango, peeled, pitted, thinly sliced
  • 9.20 gm canola oil
  • 200g pad thai rice noodles
  • 1 medium carrot, peeled, cut into long matchstick-size strips
  • 125.00 ml small fresh basil leaves
  • 2 spring onions, thinly sliced on a sharp diagonal
Instructions:
  • Combine soy sauce, brown sugar, ginger, garlic, and black pepper in a medium bowl. Marinate beef slices in 2 tablespoons of the mixture for 10 minutes. In a small bowl, mix fish sauce, lime zest and juice, and chili. Gently fold in mango and marinate for 10 minutes.
  • While waiting, bring a large pot of water to a boil over high heat. Cook noodles for 5 minutes, or until al dente. Drain and rinse under cold water until cool. Set aside.
  • Preheat a Curtis Stone Everyday Wok over high heat until a wisp of white smoke appears. Add 1 teaspoon of oil followed by the beef slices. Sear for 1 minute until the beef starts to caramelize, keeping it rare. Transfer beef and juices to a plate.
  • Add the remaining 1 teaspoon of oil and the carrot to the hot wok, followed by the rest of the sauce, beef, any beef juices, and 2 tablespoons of water. Toss in the noodles and stir-fry for 1 minute until noodles are tender and carrot is just cooked.
  • Separate noodle mixture evenly into 4 bowls. Top with beef slices. Serve marinated mango on the side and drizzle remaining marinade around the noodles. Garnish with basil and spring onions before serving hot.

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