Sweet and Sour Beef

Name: Sweet and Sour Beef with Mange Tout, Red Peppers and Egg Noodles
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 240 Beef Strips; 50 Sweet & Sour Sauce; 7.5 Sesame Seeds; ½ Garlic Clove**; 2 Egg Noodle Nest; 5 Sweet & Sour Garnish; ½ Red Onion; 150 Mangetout; 75 Water for the Sauce

with Mange Tout, Red Peppers and Egg Noodles

Recipe Development TeamPublished on July 19, 2018

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Scrap the takeaway plans and opt for the real deal with tonight’s mouthwateringly delicious sweet and sour beef. Full on flavour on the table in 30 minutes. What are you waiting for? Crunchy veggies, juicy beef, noodles and a glossy sweet and sour sauce to boot, this dish is bursting with ingredients you can’t help but love.

Allergens:

Egg

•Cereals containing gluten

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

240

Beef Strips

Sweet & Sour Sauce

7.5

Sesame Seeds

Garlic Clove**

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Sweet & Sour Garnish

Red Onion

150

Mangetout

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)612 kcal

Energy (kJ)2561 kJ

Fat19 g

of which saturates9 g

Carbohydrate77 g

of which sugars27 g

Protein35 g

Salt2 g

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

Utensils

•Chopping Board

•Knife

•Grill Pan

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

Put a large saucepan of water on to 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. Peel and grate the garlic ( or use a garlic press).

Heat a splash of oil in a large frying pan or wok over high heat. When the oil is very hot, add half the steak strips. Stir-fry until nicely browned but not cooked through, 2-3 mins. Transfer to a plate and then repeat with the remaining strips. Keep to one side we will add them back to the stir-fry later. Wipe the pan clean when it has cooled down.

When the water in the saucepan boiling, add the noodles. Stir and lower the heat to medium. Cook for 4 mins then drain into a colander. Cool under cold running water to stop them sticking together.

Return the frying pan or wok to high heat and add a splash of oil. Add all the veggies and stir-fry until the mangetout are tender, 6-7 mins. Tip: Add a splash of water half way through to help the veggies cook.

Once the veggies are soft, lower the heat to medium and add the garlic. Cook for 1 minute then return the steak strips and any juices to the pan. Stir in the sweet and sour paste and garnish along with the water (see ingredients for amount). Bring to a bubble and stir through the noodles. Stir and heat until everything is piping. Get ready to serve.