500g beef rump, trimmed and cut into thin strips
1 tsp Chinese five-spice powder
300g pack ready-cooked rice noodles
1 large red chili
1 tsp garlic infused oil
4cm piece ginger, peeled and cut into matchsticks
1 stick lemongrass, trimmed and sliced
2 tbsp sunflower oil
1 handful baby leaf spinach
1 red pepper, deseeded and sliced
6 scallions, green end only sliced diagonally
2 tbsp gluten free soy sauce
1 tbsp fish sauce
1 tbsp chopped cilantro
Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside.
Thinly slice the red chili, leaving the seeds if you prefer a little extra heat. Mix with the garlic oil, ginger and lemongrass in a small bowl.
Heat half the oil in a wok, add the chili mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
Return the chili mixture to the pan with the sugar red pepper. Stir-fry for 1 min more before adding the drained noodles and spinach.
Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
Divide between four plates. Garnish with remaining scallions and chopped cilantro.
Recipe adapted from: Good Food