Chilli And Garlic Beef Noodle Stir Fry Recipes

CHILI BEEF NOODLES RECIPE BY TASTY

Chili Beef Noodles Recipe by Tasty image

Here's what you need: beef, salt, pepper, chinese 5 spice, garlic, red chili, chili sauce, soy sauce, noodle, red chilli, spring onion

Provided by Ellie Holland

Categories Lunch

Yield 4 servings

Number Of Ingredients 11

Ingredients

9 oz beef
1 teaspoon salt
½ teaspoon pepper
1 tablespoon chinese 5 spice
3 cloves garlic
1 red chili
2 tablespoons chili sauce
2 tablespoons soy sauce
9 oz noodle, cooked
red chilli
spring onion

Steps:

Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
Add the beef and noodles. Mix together for another couple of minutes.
Serve with some red chili and spring onions.
Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 47 grams, Fat 11 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Chilli and Garlic Beef Noodle Stir-Fry image

Make and share this Chilli and Garlic Beef Noodle Stir-Fry recipe from Food.com.

Provided by ImPat

Categories One Dish Meal

Time 35m

Yield 4 main meals, 4 serving(s)

Number Of Ingredients 16

Ingredients

440 g rice noodles (Packet Kantong Inspirations specified)
1 1/2 tablespoons sweet chili sauce
1 tablespoon lime juice (freshly squeezed)
2 teaspoons soy sauce (salt-reduced or gluten free soy sauce)
1 teaspoon olive oil
500 g rump steak (lean trimmed of fat and thinly sliced diagonally across grain)
1 red capsicum (large cut into strips)
2 zucchini (large cut into sticks)
200 g mushrooms (Swiss brown suggested quartered)
2 garlic cloves (finely chopped)
4 cm ginger (fresh finely shredded)
1 bunch choy sum (baby leaves removed from stalks, washed)
2 tablespoons water
2 spring onions (thinly sliced diagonally)
1/2 cup coriander leaves (fresh to serve)
lime wedge (to serve)

Steps:

Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
Top with coriander leaves to serve and accompany with lime wedges.

Nutrition Facts : Calories 699.3, Fat 17.5, SaturatedFat 6.4, Cholesterol 93.8, Sodium 447.5, Carbohydrate 99.2, Fiber 4, Sugar 4.7, Protein 32.8

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