Bush Tomato and Beef Stir-fry with Rice Noodles

Ingredients

• about 450 g Beef Sirloin
• about 225 g Rice Noodles
• 2 tablespoons Bush Tomato Paste
• 2 tablespoons Soy Sauce (Tamari)
• 2 cups Broccoli Florets
• 1 medium Red Bell Pepper
• 1 medium Carrot
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Sesame Oil
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles to the boiling water. Cook the noodles for 10-12 minutes, stirring occasionally, until they are tender but still have a slight chew. Carefully drain the cooked noodles in a colander and set them aside.
2. 2On a clean cutting board, slice the about 450 g of beef sirloin into thin strips, approximately 0.635 cm thick. Cut the 1 medium red bell pepper into thin strips, about 0.635 cm wide and 5.08 cm long. Peel and slice the 1 medium carrot into thin strips, about 0.3175 cm thick and 5.08 cm long. If the 2 cups of broccoli florets are large, cut them into smaller, bite-sized pieces.
3. 3Heat the 1 tablespoon of olive oil and 1 tablespoon of sesame oil in a wok or a large skillet (at least 30.48 cm in diameter) over high heat until the oil shimmers, which is approximately 175°C. Add the sliced about 450 g of beef sirloin strips to the hot oil and stir-fry for 2-3 minutes, turning frequently, until the beef is browned on all sides and reaches an internal temperature of 63°C.
4. 4Add the 2 cups of broccoli florets, the sliced 1 medium red bell pepper, and the sliced 1 medium carrot to the wok with the beef. Continue to stir-fry over high heat for 3-4 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still retain a firm texture.
5. 5Add the 1 tablespoon of ginger and the 2 cloves of minced garlic to the wok. Stir-fry for 1 minute, continuously stirring, until a fragrant aroma is noticeable and the garlic is lightly golden, being careful not to let it burn.
6. 6In a small bowl, whisk together the 2 tablespoons of bush tomato paste and the 2 tablespoons of soy sauce (tamari) until well combined. Pour this sauce mixture evenly over the beef and vegetables in the wok. Stir everything together with a spatula or tongs to ensure all ingredients are thoroughly coated.
7. 7Add the cooked about 225 g of rice noodles to the wok with the beef and vegetable mixture. Using tongs, gently toss the noodles with the other ingredients for 1-2 minutes, until they are fully combined and heated through.
8. 8Sprinkle the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper over the stir-fry. Toss one final time to evenly distribute the seasoning throughout the dish.
9. 9Serve the Bush Tomato and Beef Stir-fry with Rice Noodles immediately while hot.

Substitutions

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