CHILI BEEF NOODLES RECIPE BY TASTY
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
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
SWEET CHILLI BEEF STIR-FRY WITH UDON NOODLES & RAINBOW VEGGIES
This super speedy, super colourful bowl of saucy noodles couldn't be simpler - it's just the thing for those nights when you need dinner on the table ASAP! Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's snow peas were not up to our quality standards so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious!
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to the boil. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Place the beef strips in a medium bowl. In a small bowl, combine the garlic, ginger, sweet chilli sauce and soy sauce. Pour 3 tbs of the ginger-sweet chilli sauce mixture over the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to add flavour and increase tenderness.
- While the beef is marinating, add the udon noodles to the boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
- While the noodles are cooking, thinly slice the red capsicum into strips. Thinly slice the carrot (unpeeled) into discs. Roughly chop the Asian greens.
- In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches helps it stay tender and stops it stewing.
- Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the capsicum and carrot and stir-fry until just tender, 2-3 minutes. Add the udon noodles, Asian greens and beef strips and cook until heated through, 1 minute. Remove the pan from the heat and stir through the remaining ginger-sweet chilli sauce mixture.
- Divide the sweet chilli beef and noodle stir-fry between bowls.
Nutrition Facts : Calories 2300 kJ, Fat 11.5 g, SaturatedFat 3.5 g, Carbohydrate 67.1 g, Sugar 16.5 g, Protein 41.1 g, Fiber 0 g, Cholesterol 0 mg, Sodium 2350 mg
SWEET CHILLI BEEF & NOODLES
Steps:
- Cook the noodles according to package instructions. Remove, drain and set aside. Spray a large frying pan or wok with oil. Add the mince, red chilli, onion, ginger, garlic and peppers and fry until the mince is browned. Add the chilli paste, both soy sauces and sugar and fry for a further couple of minutes. Add the noodles and toss to coat. Sprinkle with chopped spring onion just before serving.
CHILLI BEEF NOODLES
A great way to spice up your weekday menu
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.
- Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.
Nutrition Facts : Calories 815 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 3.98 milligram of sodium
CHILLI AND GARLIC BEEF NOODLE STIR-FRY
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
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
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
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