The flavours really wake up your taste buds and the combination of the slow cooked beef with the noodles is really comforting…try it!
Cook: 2h 10mins
Ingredients: 600g chuck steak, dried egg noodles (4 person portion), 400ml of coconut milk (I used low fat as it’s January, but full fat is fine!), 400ml of chicken stock, 2 large handfuls of spinach, 4 eggs, 2 garlic cloves peeled and finely sliced, 2 small sliced red chillies, thumb sized piece of ginger peeled and finely sliced, juice of one lime, 1 tbsp of rice wine vinegar, 1 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp of turmeric, oil for frying the eggs.
For the Peanut Sambal: 1 tbsp of natural or salted peanuts, 1 small red chilli with seeds, 1/2 thumb sized piece of ginger, 1 garlic clove, 3 tbsp of rice wine vinegar, 1 tbsp of olive oil, juice of 1/2 a lime, 1 tsp of brown sugar, small bunch of coriander.
- Preheat your oven to 150(fan)
- Cut your beef into chunks and add to an oven proof lidded dish
- Add to this 400ml of coconut milk, 400ml of chicken stock, garlic, chillies, ginger, lime juice, rice wine vinegar, fish sauce, sugar and turmeric
- Place into oven and cook for one hour
- In the meantime make your Peanut Sambal…
- In a pestle and mortar place all your dry ingredients and bring to almost a paste like consistency
- Now add the rice wine vinegar, olive oil and lime juice and leave to one side
- After the beef has been cooking for one hour, remove from the oven and using a wooden spoon press down on the beef to help break it down, give it all a stir and place back into the over for the last hour
- When the last hour is up, turn the oven off and cook your noodles using packet instructions, drain the noodles and add to your beef, giving them all a good stir, put the lid back on and leave in the oven while you fry your eggs
- Heat a little oil in a pan and cook your eggs to your liking
- Tear up your spinach add to your beef noodles and start to plate up
- Place your eggs on top of the noodles, drizzle over the peanut sambal and dig in!
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