Tamarind, Beef and Broccolini Stir-Fry

Cook time 20 minutes
Servings 2


2 tbsp vegetable oil 

200g piece of beef fillet, very thinly sliced
3 cloves garlic, finely sliced
1 tsp freshly cracked pepper
1 bunch of broccolini, stalks trimmed
Black pepper
400g Vietnamese fresh rice noodles (Banh Pho)

1 tbsp tamarind puree, mixed into ¼ cup of warm water
2 tbsp dark soy sauce
1 tbsp caster sugar
½ tbsp fish sauce

Tamarind, Beef and Broccolini Stir-Fry


Whisk the sauce ingredients together.

Heat a large wok over a high heat. Add half the oil and then the meat and fry off for a few minutes just to seal. Remove from the pan and place on a plate.

Now add the garlic with the remaining oil and cook until it just starts to change colour. Add the broccolini, toss to coat, and cook for 30 seconds before adding the sauce. Return the sealed meat and any juices on the plate to the wok and bring to boil then season well with cracked black pepper. Add the noodles. Toss for a further minute to ensure the sauce thickens and all the noodles are coated.

Serve immediately.