Ingredients
-
300 g thin cut sirloin
-
2 tbsps corn flour
-
1 tbsp chinese five spice
-
1 large red pepper, sliced
-
1 bunch of spring onion, sliced
-
1 handful of bean sprouts
-
ginger paste
-
garlic paste
-
2 red chillies sliced
-
3 tbsps rice wine vinegar
-
1 tbsp soy sauce
-
2 tbsps tomato ketchup
-
2 tbsps sweet chilli sauce
-
240 g fresh egg noodles
-
1 tbsp teriyaki
-
150 ml sunflower oil
Crispy Chilli Beef served with noodles


- Cut the sirloin into thin strips. Place in a bowl and add the corn flour and Chinese five spice. Mix to completely coat the beef.
- Heat the sunflower oil in a frying pan or a wok, add the beef and fry until crisp and golden.
- Take out the beef and place on kitchen paper to soak up any excess oil
- Get rid of most of the oil, so there is only a little bit left
- Add the red pepper, one chilli, 2/3 of the spring onions, the beansprouts, the garlic and ginger into the pan and fry for 3-4 minutes
- While the veg is frying, make the sauce. Mix the rice wine vinegar, soy sauce, sweet chilli sauce and tomato ketchup into a jug or a bowl along with a splash of water
- Pour it over the veg
- Bubble for 2-3 minutes until it looks sticky
- Add the beef back into the pan and coat in the sauce
- Cook the noodles
- Toss the noodles with teriyaki
- Serve the noodles, spoon the crispy chilli beef over the top. Finish with the remaining sliced chilli and spring onion
More from
Discover what else is on CooklyBookly
Prep
40 minutes
Total
40 minutes
Serves
US | Metric
Ingredients
-
300 g thin cut sirloin
-
2 tbsps corn flour
-
1 tbsp chinese five spice
-
1 large red pepper, sliced
-
1 bunch of spring onion, sliced
-
1 handful of bean sprouts
-
ginger paste
-
garlic paste
-
2 red chillies sliced
-
3 tbsps rice wine vinegar
-
1 tbsp soy sauce
-
2 tbsps tomato ketchup
-
2 tbsps sweet chilli sauce
-
240 g fresh egg noodles
-
1 tbsp teriyaki
-
150 ml sunflower oil
- Cut the sirloin into thin strips. Place in a bowl and add the corn flour and Chinese five spice. Mix to completely coat the beef.
- Heat the sunflower oil in a frying pan or a wok, add the beef and fry until crisp and golden.
- Take out the beef and place on kitchen paper to soak up any excess oil
- Get rid of most of the oil, so there is only a little bit left
- Add the red pepper, one chilli, 2/3 of the spring onions, the beansprouts, the garlic and ginger into the pan and fry for 3-4 minutes
- While the veg is frying, make the sauce. Mix the rice wine vinegar, soy sauce, sweet chilli sauce and tomato ketchup into a jug or a bowl along with a splash of water
- Pour it over the veg
- Bubble for 2-3 minutes until it looks sticky
- Add the beef back into the pan and coat in the sauce
- Cook the noodles
- Toss the noodles with teriyaki
- Serve the noodles, spoon the crispy chilli beef over the top. Finish with the remaining sliced chilli and spring onion
More from
Discover what else is on CooklyBookly