Thai Peanut Beef with Asian Greens & Vermicelli

Steps

1. Before you start, bring a full kettle to the boil.
2. Stir-fry beef. Heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry and place in a bowl with lemongrass paste and a drizzle of oil. Toss to coat and season. Stir-fry beef (in 2 batches) for 2-4 minutes per batch, until browned. Remove from pan and cover. Wipe pan clean and reserve.
3. Cook vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain. Drizzle with a little olive or sesame oil to prevent noodles from sticking together.
4. Prep & cook veggies. Return pan to high heat with a drizzle of oil. Stir-fry choy sum, green beans and peanuts for 2 minutes. Add a splash of soy sauce and water. Cover for a further minute to help steam, then set aside. Place peanut sauce in a microwave safe bowl and heat for about 30 seconds, until warm through. Alternatively, heat sauce in a small pot on low heat, stirring for 1-2 minutes, until warm.
5. Serve, vermicelli with veggies, beef and Thai peanut sauce. Top with Thai basil and garlic chilli blend.