Feed Your Family For £20...In A Hurry! The Cookbook

Crispy Beef with Noodles – recipe

00DifficultyIntermediate

This crispy beef with noodles recipe is as easy to prepare as it is tasty! Your family will think you've ordered it in! It really is that good! One of the best things about cooking from scratch is that you can adjust the amount of spices to make it suit your own taste buds. Especially handy if you have younger children in the house. I highly recommend giving this recipe a try. You will be delighted at how simple it is! Remember and let us know how much you enjoyed it in the comments!

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 350 g thin-cut minute steak, sliced into thin strips
 3 tbsp cornflour
 2 tsp Chinese five-spice powder
 100 ml 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 tbsp soy sauce
 2 tbsp sweet chilli sauce
 2 tbsp 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

 350 g thin-cut minute steak, sliced into thin strips
 3 tbsp cornflour
 2 tsp Chinese five-spice powder
 100 ml 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 tbsp soy sauce
 2 tbsp sweet chilli sauce
 2 tbsp 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 – recipe

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