Crispy Beef with Noodles

PennyAuthorPenny
00DifficultyIntermediate

Make this as spicy as you like by adding more chilli

ShareTweetSaveShare

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 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

1

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

2

Heat 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.

4

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

5

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

6

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

7

Let it bubble away for 2 mins

8

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

9

Serve on a bed of noodles

10

Scatter over remaining chilli and green spring onion tops

Category

Ingredients

 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

Directions

1

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

2

Heat 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.

4

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

5

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

6

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

7

Let it bubble away for 2 mins

8

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

9

Serve on a bed of noodles

10

Scatter over remaining chilli and green spring onion tops

Crispy Beef with Noodles