We love Spicy Beef Stir Fry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Egg Noodle Nest(ContainsEgg, Gluten)
Beef Steak Strips
Thai Spice Blend(ContainsSesame)
Hoisin Sauce(ContainsGluten, Sesame, Soya)
Soy Sauce(ContainsGluten, Soya)
Bring a pan of water to the boil for the noodles. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts. Trim the spring onions then slice thinly.
When the pan of water is boiling, add the noodles and cook for 4 mins. Drain in a sieve and run under cold water to prevent it from sticking together then set aside.
Heat a splash of oil in a large frying pan over high heat. When the oil is hot, add the steak strips. Sprinkle on the Thai spice (see ingredients for amounts - be careful it's hot!) and stir-fry until browned but not cooked through, 2 mins.TIP: Do this in batches if your pan is small. You want the steak to brown not stew. Transfer to a plate, wipe out the pan and return to high heat with a splash of oil. IMPORTANT: The steak is safe to eat when the outside is cooked.
When the oil is hot, stir-fry the red onions and peppers until slightly softened, 4-5 mins, adding the garlic for the final minute. Lower the heat and stir in the hoisin sauce, soy sauce, a splash of water and the noodles. Bring to a bubble and remove from the heat.
Return the pan to medium heat and stir in the beef strips you browned earlier. Pour in any steak resting juices. Stir-fry until everything is piping hot and then mix through the coriander.
Divide the stir-fry between plates and top with the peanuts and sliced spring onion. Enjoy!