Stir-Fried Chinese Chilli Beef

Nutrition per serving

Calories 926 kcal
Protein 47.9 g
Carbs 101.4 g
Fats 34.6 g
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Ingredients

Login Flank Steak
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Green Bell Pepper (capsicum)
Login Red Chilli Pepper
Login Garlic
Login Five Spice Powder
Login Cornstarch (Corn flour)
Login Ginger
Login Rice Noodles
Login Soy Sauce (tamari)
Login Sauce, Sweet Chilli
Login Vinegar, Rice
Login Olive Oil
Login Ketchup

Preparations

  1. Thinly slice the beef into slivers.
  2. Finely slice the spring onions.
  3. Core pepper and slice into very thin strips.
  4. Peel/dice the garlic.
  5. Finely dice the chili.
  6. Finely dice the ginger.

 

Cooking Instructions

  1. Cook the noodles in lightly salted boiling water for about 4 minutes. Drain, return to the pot in cold water.
  2. In a small bowl, combine the cornflour, 5 spice and a pinch of salt and pepper. Add the beef and stir well to coat.
  3. Heat 1 ½ tbsp of olive oil in a skillet over high heat. Add the beef and cook until golden and crispy. Transfer to a kitchen towel lined plate and set aside.
  4. To the same skillet, return to heat, add the pepper and chili and cook for a couple of minutes. Add the garlic, ginger, the white part of the spring onion and cook for a further minute.
  5. In a small bowl, combine ketchup, soy sauce, sweet chili sauce, vinegar and ½ tbsp of water. Pour over the vegetables, continue to cook for 30 seconds.
  6. Add the beef, drained noodles, green part of the spring onion and gently stir to combine. Cook for a final minute.
  7. Serve in a bowl.

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