This week I had bought some lovely eye fillet steaks for dinner with Mr Shady Pine. Eye fillet is my favourite cut of steak. I only like a small amount of red meat, so I find this to be the prefect little medallion of meat.
I was looking forward to getting home and having this gorgeous steak with a side of crushed potatoes and a green salad. Mr Shady Pine has been working long and hard of late on a huge bid with his team and it was at a critical stage in their preparation. So I wasn't surprised to get a late call that afternoon to say that the entire bid team was working late into the night and that Mr Shady Pine wouldn't be making it home any time soon.
And with that news, I decided to turn the dinner plans around as I didn't want to cook just one of the steaks and leave the other one. So I started chopping away in preparation for a stir fry. This was a way to take care of all the beef and have a ready and complete meal for Mr Shady Pine for later.
So tell me, do your dinner plans ever get switched around at short notice and what do you do in that situation?
Beef & Singapore noodle stir fry
350g beef, cut into strips
200g Singapore noodles, prepared according to packet instructions
1 small red capsicum, cut into thin strips
1 small red onion, sliced
2 carrots, sliced
3 Tbs soy sauce
3 Tbs sweet chilli sauce
1 Tbs Chinese Cooking Wine
2 garlic cloves, crushed
1 red chilli, deseeded and finely diced
1 Tbs peanut oil
Pepper
1. Heat oil in a wok until very hot.
2. Add the beef strips and stir fry until browned. Add the vegetables, garlic, chilli and pepper. Stir fry for about 3-4 minutes.
3. Add the noodles and all the sauces. Stir fry for another couple of minutes and serve immediately.
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