Spicy Beef Stir-Fry

Name: Spicy Beef Stir-Fry with Noodles, Green Pepper and Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 240 Beef Strips; 50 Hoisin Sauce; 25 Soy Sauce; 1 Egg Noodle Nest; ½ Thai Style Spice Blend; 1 Garlic Clove**; 25 Salted Peanuts; 1 Spring Onion; 1 Green Pepper; 1 Red Onion; 1 Coriander

with Noodles, Green Pepper and Peanuts

Recipe Development TeamPublished on March 05, 2020

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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!

Tags:

Spicy

Allergens:

Cereals containing gluten

•Soya

•Sesame

•Peanut

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

Beef Strips

Hoisin Sauce

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Egg Noodle Nest

Thai Style Spice Blend

(Contains: Sesame)

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Spring Onion

Green Pepper

(May contain traces of: Celery)

Red Onion

Coriander

Nutritional information

Energy (kcal)607 kcal

Energy (kJ)2540 kJ

Fat22 g

of which saturates7 g

Carbohydrate58 g

of which sugars20 g

Protein45 g

Salt5.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Medium Saucepan

•Knife

•Sieve

•Plate

•Grill Pan

Cooking Instructions and Tips

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.