HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconStir Fried Chinese Chilli Beef
Stir-Fried Chinese Chilli Beef

Stir-Fried Chinese Chilli Beef

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Well, you could knock us down with a feather! When Patrick whipped up this little number, we were instantly transported to a bustling backstreet eatery in Hong Kong. It blew our socks off! The trick with this dish is to slice your steak into strips as thinly as you can. Next, you need to cook it in a super hot frying pan in batches. By leaving space between each strip in the pan, they’ll crisp up rather than stew. Let us know how it goes!

Allergens:EggCereals containing GlutenCelerySoya

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 amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Flank Steak

1 unit(s)

Spring Onion

1 unit(s)

Green Pepper

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

1 tsp

Chinese Five Spice

1 tbsp


½ unit(s)


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 tbsp

Tomato Ketchup


1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1.5 tbsp

Sweet Chilli Sauce

1 tbsp

Rice Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2203 kJ
Energy (kcal)522 kcal
Fat9.0 g
of which saturates3.0 g
Carbohydrate66 g
of which sugars20.0 g
Protein47 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pot
Frying Pan
Instructionsarrow up iconarrow up icon
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Slice the steak into strips as thinly as possible (paper thin!). Finely slice the spring onion, separating the green and white parts. Remove the core from the green pepper and slice into thin matchsticks. Finely chop the red chilli and peel and grate the garlic (or use a garlic press if you have one).


Mix the Chinese five spice and cornflour in a bowl with a pinch of salt and black pepper. Add your steak to the bowl and coat in your cornflour mixture. Tip: Add less Chinese five spice if you don't like a flavour explosion! Peel the ginger with the edge of a spoon and finely chop.


Meanwhile, boil a pot of water with a good pinch of salt. Once boiling, add the noodles and cook for 4 mins. Drain your noodles then put them back in the pot with cold water. Leave to the side for later.


Heat a good splash of oil in a non-stick frying pan on high heat. Once almost smoking, carefully (it’ll sputter) place your steak strips in the pan. Tip: Do not crowd the pan - you want to really crisp the steak - cook in batches if necessary.


Once your steak is crispy around the edges, remove it and rest on kitchen paper (if you have some).


Tip out any excess oil from the pan and add your pepper and chilli (the amount of chilli you add depends on how spicy you like things!) and cook for 2 mins. Add your garlic, ginger and the whites of your spring onion. Cook for 1 more minute.


Mix together the ketchup, soy sauce, sweet chilli sauce, rice vinegar and a splash of water. Tip the mixture into the pan and cook for 1 minute. Add your steak strips back into the pan and stir together.


Drain your noodles and add them to the pan. Scatter over the green parts of your spring onion. Toss together for 1 minute before serving.