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Beef Stir-Fry

Beef Stir-Fry

with Noodles

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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!

Tags:SpicyFamily Friendly
Allergens:CeleryCereals containing GlutenSoyaEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 grams

Rump Steak

3 unit(s)

Spring Onion

2 unit(s)

Green Pepper

½ unit(s)

Red Chilli

2 unit(s)

Garlic Clove

1 unit(s)


2 tbsp



3 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

3 tbsp

Sweet Chilli Sauce

2 tbsp

Rice Vinegar

2 tsp

Chinese Five Spice

2 tbsp


3 unit(s)

Egg Noodle Nest

(ContainsCereals containing Gluten, Egg)

Not included in your delivery

4 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1966 kJ
Energy (kcal)470 kcal
Fat14.0 g
of which saturates6.0 g
Carbohydrate53 g
of which sugars17.0 g
Protein34 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water on to boil for the noodles. Slice the steak into strips as thinly as you can. TIP: Putting it in the freezer for a few minutes first will make this easier. Remove the root from the spring onion and thinly slice (keep the green and white parts separate). Halve, then remove the core from the green pepper and slice into ½cm strips. Halve the red chilli lengthways, remove the seeds and finely chop. 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). Put the Chinese five spice and cornflour in a mixing bowl. Season with salt and black pepper. Add the steak and toss it in the cornflour mixture. TIP: Add less Chinese five spice if you want to keep things subtle!


Add the noodles to your pan of boiling water. Cook for 4 mins. Drain in a colander then refill your pan with cold water and submerge the noodles to stop them cooking further. Set aside until ready to serve.


Heat a good splash of oil in a frying pan on high heat. Once almost smoking, carefully place the steak strips in the pan. TIP: You want the steak to get really crispy so don't crowd the pan. Cook it in batches if necessary. Once each batch of steak is crispy around the edges, remove it to rest on some kitchen paper.


Tip out any excess oil from the pan and add the pepper and chilli. TIP: Some like it hot but if that's not you, just use less chilli! Cook for 2 mins. Add the garlic, ginger and the white parts of the spring onion. Cook for 1 minute more. Add the sauce to the veggies in the pan. 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 cook until piping hot, 2-3 mins. Divide between your plates and serve with the green parts of the spring onion scattered over the top. Enjoy!