Pad See Ew

• 500 g packet fresh thick rice noodles
• 1 tbsp vegetable or peanut oil
• 600 g beef rump steak, trimmed, thinly sliced
• 2 tsp grated fresh ginger
• 1 None large egg, lightly beaten
• 1 None medium red pepper, thinly sliced
• 150 g green beans, cut into 3cm lengths
• 60 ml ketjap manis
• 3-4 sprigs coriander leaves, to serve

1. Soak noodles in boiling water in a large heatproof bowl for 5 mins; stir to separate strands, then drain.
2. Heat a wok or large frying pan over moderate heat. Add half the oil; swirl to coat surface. Stir-fry beef and ginger, in batches, for 2 mins or until cooked. Remove from wok; keep warm.
3. Add remaining oil to wok; cook egg for 1 min or until almost set. Add pepper and beans; stir-fry for 3 mins or until vegetables are just tender. Return beef to wok with ketjap manis; stir-fry for 2 mins or until combined and heated. Serve topped with coriander.

vegetable, beef rump steak, ginger, egg, red pepper, green beans, manis, coriander

Taken from recipes-plus.com/api/v2.0/recipes/31712 (may not work)