Stir-Fried Chinese Chilli Beef

Nutrition per serving

Calories927 kcal
Protein47.9 g
Carbs101.4 g
Fats34.6 g
Saturated Fat8.6 g
Monounsaturated Fat20.5 g
Polyunsaturated Fat2.9 g
Sugars11.7 g
Fiber3.8 g
Sodium910 mg


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