Friday, 5 August 2016

brown rice vermicelli with beef and vegetables

makes 6 servings

300 g  brown rice vermicelli

marinated beef

600 g (1 lb 5 oz)  lean sliced stir fry beef
3 tablespoons low sodium wheat free soy sauce or fish sauce
3 tablespoons dry sake
1 tablespoon fragrant sesame oil
1 tsp ground white pepper

2 tablespoon pure miso paste (no additions like onion, garlic etc)
2/3 teaspoon asafoetida
500 g (1 lb) green beans, top and tail and cut into 1-inch lengths
2 medium to large carrots, peel and coarsely grate
salt to taste (may or may not be necessary - I usually don't add any)

  • soak bee hoon in cold water for about 5 minutes or until completely loosened and pliable
  • combine marinated beef ingredients, mix thoroughly and set aside
  • drain bee hoon in colander and set aside
  • heat about 3 tablespoons oil in a large wok or pan until moderately hot
  • add miso paste and asafoetida and stir for about 2 minutes
  • add in beef and stir fry over high heat until no longer pink - about 2 minutes
  • add green beans and stir for a minute or just until green beans deepen in colour
  • add bee hoon and stir and toss till evenly mixed 
  • stir through grated carrots
  • taste and add salt if necessary
  • serve garnished with sliced chillies, coriander leaves or spring onion tops

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