BREXIT Chilli Beef Stir-Fry
with Noodles
- Wheat
- Cereals containing gluten
- Soya
- Egg
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 it’ll crisp up rather than stew. Let us know how it goes!
Ingredients
240 grams
Beef Strips
1 pot(s)
Chinese Five Spice
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Garlic Clove
¼ unit(s)
Red Chilli
150 grams
Sugar Snap Peas
2 unit(s)
Spring Onion
10 grams
Cornflour
15 milliliter(s)
Rice Vinegar
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
½ sachet(s)
Tomato Ketchup
½ unit(s)
Ginger
32 grams
Sweet Chilli Sauce
Not included in your delivery
2 tbsp
Water
Instructions
Put a large saucepan of water on to boil for the noodles. Trim the spring onion and thinly slice, separating the white and green parts. Halve the red chilli lengthways, deseed and finely chop. Peel and grate the garlic and ginger.
In a small bowl, mix together the tomato ketchup, soy sauce, sweet chilli sauce, rice vinegar and water (see ingredients for amount) and set aside. Put the Chinese five spice and cornflour in a mixing bowl with a pinch of salt and pepper. Tip: Use less five spice if you want to keep things subtle! Add the steak to the bowl and toss to coat it thoroughly.
Add the noodles to your pan of boiling water. Cook for 4 mins. Drain in a colander, then refill the pan with cold water and submerge the noodles to stop them cooking further. Set aside until ready to serve.
Meanwhile, heat a splash of oil in a frying pan on high heat. Once almost smoking, carefully add the steak strips to the pan. Cook until browned, 3-4 mins. Tip: Don't crowd the pan or your steak will stew not fry! Cook it in batches if necessary. Once each batch of steak is just crisp around the edges, remove it to rest on some kitchen paper.
Wipe out the pan, pop it back on the heat and add a drizzle of oil, the sugar snap peas and a little of the chopped chilli. Tip: If you don't like heat, go easy on the chilli, or omit it completely and add only at the end for the spice lovers! Cook for 2 mins. Add the garlic, ginger and the whites of the spring onion. Cook for 1 minute more. Add the sauce to the veggies and cook until glossy, about 1 minute more.
Drain the noodles in the colander and add them to the pan along with the steak strips. Toss everything together and heat through until piping hot, 2-3 mins. Divide between your plates and serve with the greens of the spring onion scattered over the top. Add any remaining chilli if you like it spicy. Enjoy!
