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Spicy Beef Stir-Fry

Spicy Beef Stir-Fry

with Noodles, Green Pepper and Peanuts

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We love Spicy Beef Stir Fry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:PeanutsEggCereals containing GlutenSesameSoya

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)


1 unit(s)

Garlic Clove

25 grams

Salted Peanuts


1 unit(s)

Spring Onion

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

240 grams

Beef Steak Strips

½ pot(s)

Thai Style Spice Blend


2 sachet

Hoisin Sauce


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2540 kJ
Energy (kcal)607 kcal
Fat22.0 g
of which saturates7.0 g
Carbohydrate58 g
of which sugars20.0 g
Protein45 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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!