Fragrant Beef Egg Noodles

• Trim the pak choi, then halve lengthways.
• Trim the carrot, then slice into ½ cm rounds (no need to peel). 
• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Zest half the lime (double for 4p) then cut in half.

• Thinly slice the beef rump.
• Place a large pan over high heat with a drizzle of oil.
• When the pan is hot, fry the sliced beef until browned, shifting as it colours, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw beef. Meat is cooked when outside is browned.

• Lower the heat to medium-high and add the carrots and onion with a drizzle of oil if necessary.
• Cook until softened, stirring occasionally, 4-5 mins.
• Add the garlic and Thai spice mix.
• Stir in the beef stock powder along with 100ml water (double for 4p).
• Add the pak choi and simmer, stirring frequently until the liquid has reduced by half, 4-5 mins.

• When the liquid has reduced, add the hoisin sauce and ½ tsp sugar (double for 4p).
• Stir through the lime zest and a squeeze of lime juice.
• Taste and season with salt, pepper and sugar.
• Add the cooked egg noodles to the pan and toss to coat in the sauce until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.