Ingredients
1.
1kg beef cut into strips/small pieces (stir fry strips works well)
2.
2 tbs red chilli (finely chopped/minced/bought paste in tube etc)
2 tbs ginger (grated/minced/bought paste in tube etc)
3 spring onions finely chopped
3.
1 large carrot cut into small batons
4.
125g baby corn cut into 1cm pieces
100g snow peas trimmed and cut in half
1 head of broccoli cut into small florets
5.
Directions
1Put beef and cornflour into a bag together and toast to evenly coat all the beef.
2Into the slow cooker add all ingredients under section 2. Mix well to combine.
3Add the coated beef to sauce mix and mix well to coat all the beef with sauce.
4Add the ingredients under section 3. into the beef and sauce and mix them well.
5Cook with the lid on and no tea towel on High for 1 & 1/2 - 2 hours, beef should be close to cooked and tender and carrots softened.
6At this time add the ingredients under section 4. and stir to combine.
7Cover with lid, no tea towel and cook for a further 30 minutes or until broccoli is cooked to your liking.
8Add the pre-prepared rice noodles to the beef and vegetables, stir well.
9Put lid on, turn slow cooker off and let sit for 5 - 10 minutes before serving.
10Used a 6L Modern Living slow Cooker
11Inspiration stemmed from Cheng Ibberson's recipe for Mongolian Beef
Submitted by Leah Speziali
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