Dinner recipe
Sirloin beef noodles with peas, carrot matchsticks and a ginger-maple soy sauce, finished with lime and spring onion.
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Ingredients
30cm 5l non-stick deep saute pan, 5l saucepan reused for vegetables and noodles, large mixing bowl, colander, tongs, scales, measuring jug, knife, board, grater and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 250g meat maximum, pan sizes and per-batch times fixed. Allow extra elapsed time. Cut carrots into 2mm matchsticks. Cut raw trimmed sirloin across the grain into strips no thicker than 5mm, then wash hands and utensils. Slice spring onions, keeping whites and greens separate. Crush garlic and grate fresh ginger. Measure 30ml lime juice. Mix all reduced-salt soy sauce, maple syrup, black pepper, 30ml water and 15ml lime juice.
Bring 1000ml water to the boil in the 5l saucepan. Add all frozen peas, return to the boil and simmer 3 minutes, or according to the packet. Drain and discard water.
Measure 7.5ml vegetable oil for the beef and divide between two equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Cook beef in batches no larger than 250g for 3–4 minutes, turning the strips until browned. Check the thickest strips reach 75°C for 30 seconds with a clean probe; continue and recheck if needed. Transfer each cooked batch and juices to a clean large bowl.
Near the end of the last beef batch, bring 2500ml water to the boil in the emptied 5l saucepan. Remove from heat, add all dry noodles and soak 6–7 minutes, stirring to separate, or follow the packet. Drain well. Cook vegetables while noodles soften.
Reduce pan heat to medium. Add remaining 7.5ml vegetable oil and all carrot matchsticks and spring onion whites. Stir-fry 4–5 minutes until softened, then add all garlic and ginger for 1 minute, stirring to avoid burning. Transfer to the beef bowl with all cooked drained peas.
Divide the cooked beef and vegetables, the drained noodles and sauce into two equal portions. Add one portion of each to the pan and toss over medium-high heat 2 minutes until steaming hot and lightly coated. Serve that batch and repeat with the remaining portions; do not crowd everything into the pan. Divide all finished noodles, beef and vegetables evenly between the intended servings. Spoon over remaining 15ml lime juice and scatter all spring onion greens, dividing these between both batches.
