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Sweet Chilli Beef

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.

Tags:
WeightWatchers
Under 600 calories
Allergens:
Cereals containing gluten
Soya
Egg

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.

Preparation Time25 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

1

Ginger

1

Garlic Clove

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

32

Sweet Chilli Sauce

240

Beef Strips

1

Bell Pepper

(May contain Celery)

1

Carrot

2

Spring Onion

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

15

Sesame Seeds

25

Ketjap Manis

(Contains Soya)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)549 kcal
Energy (kJ)2297 kJ
Fat12 g
of which saturates4 g
Carbohydrate73 g
of which sugars22 g
Protein38 g
Salt4.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Grater
Medium Saucepan
Chopping Board
Knife
Colander
Grill Pan

Instructions

Marinate the Beef
1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pop the ginger 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.

Prep the Veg
2

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.

Cook the Noodles
3

When your pan of water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a colander. Refill your saucepan (off the heat) with cold water and pop in the noodles. TIP: This stops them from cooking further.

Fry the Beef
4

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 juices from the pan into a clean bowl.

Add your Veggies
5

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.

Finish and Serve
6

Add the cooked noodles, ketjap manis and water for the sauce (see ingredients for amount) to your pan, stir together to combine well and cook until the noodles are piping hot, 2 mins. Divide the sweet chilli beef noodles between your bowls and sprinkle over the remaining spring onion. Enjoy!