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Stir Fried Beef & Noodles

1 bunch of scallions
2 tablespoons of sunflower oil
1 garlic clove, crushed
1 teaspoon of fresh ginger root,  finely chopped
1 pound of tender  beef, cut into thin strips
1 large red bell pepper, deseeded and sliced
1 small red chile, deseeded and chopped
3 1/3 cups of fresh bean sprouts
1 small lemon grass stem, finely chopped
2 tablespoons of smooth peanut butter
4 tablespoons of coconut milk
1 tablespoon of rice vinegar
1 tablespoon of soy sauce
1 teaspoon of soft brown sugar
9 ounces of medium egg noodles
salt and pepper

Trim and thinly slice scallions, setting aside some slices to use as a garnish.

Heat the oil in a skillet or wok over a high heat. Add the scallions, garlic, and  ginger and then stir fry for 2- 3 minutes to soften. Add the beef and continue stir frying for 4- 5 minutes until browned evenly.

Add the bell pepper and stir fry for another 3 - 4 minutes. Add the chile and bean sprouts and stir fry for 2 minutes. Mix together the lemon grass, peanut butter, coconut milk, vinegar, soy sauce, and sugar, thin stir this mixture into the wok.

Meanwhile, cook the egg noodles in boiling, lightly salted water for 4 minutes or according to the package directions. Drain and stir into the skillet or wok, tossing to mix evenly.

Season with salt and pepper to taste. Sprinkle with the reserved scallions and serve hot. Serves 4
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