Step 1Stir fry quickly the beef, chilli and mushroom, then drain in a sieve.
Step 2Add the stock to the wok and bring to the boil.
Step 3Add the squid sauce, vermicelli, sweet chilli sauce and season, then cook for a couple of minutes.
Step 4Now add the meat and chilli and bring back to the boil.
Step 5Finish with lime juice and garnish with coriander.
- 75 g Country Range Sweet Chilli Dipping Sauce
- 30 g vermicelli noodles, crushed
- 25 g coriander, picked
- 30 g sliced oyster mushrooms
- juice of 1 lime
- 5 g shredded red chilli
- 40 g shredded beef rib eye
- 200 g good quality beef stock
- 1 1/2 tsp sugar
- 1/2 tsp Maldon slat
- 1 tsp squid fish sauce
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