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20 MIN


Serving amount:
  • Beef stir fry
  • 1 banh hoi pack
  • 1 light soy sachet
  • 1 chilli jam tub
  • 1 peanut & shallot mix
  • 1 butter lettuce
  • 1 cucumber
  • 1 garlic clove
  • 1 mint bunch
  • 1 coriander bunch
  • 1 spring onion bunch

Pantry staples: Cooking oil

Allergens: Wheat, soy, garlic, onion

Chef's note: Banh hoi are the very thin, rectangular rice noodle sheets. Because they are difficult to prepare, banh hoi are usually served at special events such as weddings as a special treat.

* Coriander, spring onion, butter lettuce and garlic are to be split across various other dishes so please read each recipe carefully


1. Prepare the ingredients

Wash the vegetables. Crush or grate 1 garlic* clove per 2 people. Halve and slice the cucumber on the diagonal. Thinly slice 1 spring onion* per person on the diagonal. Pick the mint leaves. Cut some coriander* into 5cm pieces. Separate the lettuce* leaves and tear the larger leaves.

2. Make the sauce

Combine the soy, garlic and 1 teaspoon of sugar per person until the sugar is mostly dissolved. 

3. Marinate the beef

Combine the beef with just enough sauce to coat the beef and leave to marinate for 5 minutes.

4. Make the spring onion oil

Heat 1 tablespoon of oil per person in a saucepan over medium-low heat. Add the spring onion and cook, stirring, for 30 seconds. Remove from the heat.

5. Prepare the banh hoi

Place the banh hoi into a sieve and place into a heatproof bowl. Pour boiling water over the banh hoi and let sit for 2 minutes or until soft. Remove from the heat and cool under running water. 

6. Cook the beef

Heat a splash of cooking oil in a frying pan over high heat. Cook the beef, in batches, for 1 minute each side. Return all the beef to the pan and add the remaining sauce. Cook, stirring, until the sauce reduces and coats the beef.

7. To serve

Divide the herbs, lettuce, cucumber, beef and banh hoi between serving plates. Serve with the chilli jam and spring onion oil.