Crispy Beef with Noodles

PennyBy Penny    

April 2, 2015

Make this as spicy as you like by adding more chilli

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 servings


350g thin-cut minute steak, sliced into thin strips

3 tbsp cornflour

2 tsp Chinese five-spice powder

100ml vegetable oil

1 red pepper, thinly sliced

1 red chilli, thinly sliced

4 spring onions, sliced, green and white parts separated

2 garlic cloves, crushed

thumb-sized piece ginger, cut into matchsticks

4 tbsp rice wine vinegar

1 tblspn soy sauce

2 tblspn sweet chilli sauce

2 tblspn tomato ketchup

cooked noodles, to serve


1Put the beef in a bowl and toss in the cornflour and five-spice.

2Heat the oil in a wok until hot, then add the beef and fry until golden and crisp. Scoop out the beef with a slotted spoon and drain on kitchen paper.

3 Pour away all but 1 tblspn of the oil.

4Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan.

5Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.

6Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tblspn water, then pour over the veg.

7Let it bubble away for 2 mins

8Now add the beef back to the pan and toss well to coat.

9Serve on a bed of noodles

10Scatter over remaining chilli and green spring onion tops