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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
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
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Crispy Chilli Beef served with noodles
Prep
40 minutes
Total
40 minutes
Serves
US | Metric
favorite
print
share
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