Chilli Beef Stir-Fry
with Noodles
Let tonight's dinner transport you to the bustling backstreets of Beijing! The trick with this dish is to slice the steak as thinly as you can and cook it in a super-hot frying pan. Do it in batches - that way they’ll crisp up rather than stew. Let us know how it goes!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Beef Strips
1
Chinese Five Spice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
¼
Red Chilli
2
Spring Onion
10
Cornflour
15
Rice Vinegar
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Tomato Ketchup
1
Green Pepper
(May contain Celery)
½
Ginger
32
Sweet Chilli Sauce
Not included in your delivery
2
Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water on to boil for the noodles. Remove the root from the spring onion and thinly slice (keep green and white parts separate). Halve, then remove the core from the green pepper and slice into ½cm strips. Halve, deseed and finely chop the red chilli. Peel and grate the garlic and ginger (or use a garlic press).
In a small bowl, mix together the tomato ketchup, soy sauce, sweet chilli sauce, rice vinegar and water (amount specified in the ingredient list) and set aside. Put the Chinese five spice and cornflour in a mixing bowl. Season with salt and black pepper. TIP: Use less five spice if you want to keep things subtle! Add the steak to the cornflour bowl and toss to coat it thoroughly.
Add the noodles to your pan of boiling water. Cook for 4 mins. Drain in a colander, then refill the pan with cold water and submerge the noodles to stop them cooking further. Set aside until ready to serve.
Meanwhile, heat a splash of oil in a large frying pan on high heat. Once almost smoking, carefully add the steak strips to the pan. Cook until browned, 3-4 mins. TIP: Don't crowd the pan or your steak will stew not fry! Cook it in batches if necessary. Once each batch of steak is just crisp around the edges, remove it to rest on some kitchen paper. IMPORTANT: The steak strips are cooked when it is no longer pink in the middle.
Wipe out the pan, pop it back on the heat and add a drizzle of oil, the pepper and a little of the chopped chilli. TIP: If you don't like heat, go easy on the chilli, or omit it completely and add only at the end for the spice lovers! Cook for 2 mins. Add the garlic, ginger and the whites of the spring onion. Cook for 1 minute. Add the sauce to the veggies and cook until glossy, about 1 minute more.
Drain the noodles again in the colander and add them to the pan along with the steak strips. Toss everything together and heat through until piping hot, 2-3 mins. Divide between your plates and serve with the greens of the spring onion scattered over the top. Add any remaining chilli if you like it spicy. Enjoy!
