Easy One-Pan Beef Stir-Fry

1. Marinate the Beef:

   • In a bowl, mix 500g beef rump with 1 teaspoon Chinese five-spice powder. Set aside to marinate while you prepare the other ingredients.

2. Prepare the Noodles:

   • Soften the 300g ready-cooked rice noodles in boiling water according to the package instructions. Once softened, drain and set aside.

3. Slice the Vegetables:

   • Thinly slice 1 large red chili, keeping the seeds if you prefer extra heat.
   • In a small bowl, combine the sliced chili with 1 chopped garlic clove, 4 cm piece of ginger (peeled and cut into matchsticks), and 1 stick of lemongrass (trimmed and sliced).

4. Stir-Fry the Chili Mixture:

   • Heat 1 tablespoon sunflower oil in a wok over medium heat.
   • Add the chili mixture and stir-fry for 1 minute until softened but not browned.
   • Remove the mixture from the wok using a slotted spoon and set aside.

5. Cook the Beef:

   • In the same wok, add the remaining 1 tablespoon sunflower oil and heat over high heat.
   • Add the marinated beef and stir-fry for 1 minute until browned and just cooked through.

6. Combine Ingredients:

   • Return the chili mixture to the wok, adding 100g sugar snap peas (cut into thin strips), 8 baby corn (sliced diagonally), and half of the 6 sliced spring onions.
   • Stir-fry for an additional 1 minute.

7. Add the Noodles:

   • Gently mix in the drained rice noodles until everything is thoroughly combined.
   • Remove the wok from heat and add a squeeze of ½ lime, along with 2 tablespoons soy sauce and 1 tablespoon fish sauce. Mix well.

8. Serve:

   • Divide the stir-fry among four plates.
   • Scatter 2 tablespoons roasted peanuts over each serving and garnish with the remaining spring onions and roughly chopped coriander.

Enjoy your flavorful Easy One-Pan Beef Stir-Fry!