- 1 tbsp vegetable oil
- 2 beef flank steaks
- Half a batch of spring onions, sliced
- 1 red chilli, deseeded and chopped
- Handful of sliced kale
- 150g rice noodles
- 80ml sweet chilli sauce
- 1 lime, cut into wedges
Heat half the oil in a wok. Slice up the steaks and stir fry the pieces until sealed. Remove from the pan and leave to one side.
Heat the rest of the oil and stir fry the spring onions, chilli and kale for a few minutes. Add the beef, noodles and sauce and stir fry for a further minute to heat through. Serve with the lime wedges.