Sweet Chilli Beef
with Noodles, Veggies and Sesame Seeds
This delicious Sweet Chilli Beef has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1
Garlic Clove**
1
Ginger Puree
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
32
Sweet Chilli Sauce
240
Beef Strips
1
Bell Pepper
(May contain traces of: Celery)
1
Carrot
2
Spring Onion
2
Egg Noodle Nest
(Contains: Cereals containing gluten, Egg)
15
Sesame Seeds
25
Ketjap Manis
(Contains: Soya)
Utensils
Cooking Instructions and Tips
Bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and grate the garlic (or use a garlic press). Pop the ginger puree and garlic into a bowl with the soy sauce and sweet chilli sauce. Stir together then add the beef strips and stir to combine. Leave to the side to marinate. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
While the beef marinates, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways. Trim and thinly slice the spring onion.
When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once your oil is really hot, add the beef strips (leaving any marinade in your bowl) and fry until browned on the outside, 2-3 mins, stirring occasionally. Remove the beef and any juice from the pan into a clean bowl.
Add another drizzle of oil to your (now empty) pan if it's dry, then add the pepper, carrot and a pinch of salt and pepper. Stir-fry until the veggies are softened, 5-6 mins. Add any leftover marinade and half the spring onion to your pan, stir and cook for 2 mins. Add the beef (and any juices) back in as well, along with the sesame seeds. Stir and cook until piping hot, 2 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.
Add the cooked noodles and ketjap manis to your pan, stir together and cook until the noodles are piping hot, 2 mins. Divide between your bowls and sprinkle over the remaining spring onion. Enjoy!
