Description
Delight your taste buds with the Beef Noodle Delight, a delectable meal that combines the savory richness of steak with the vibrant textures and flavors of fresh vegetables and a tantalizing sweet and spicy sauce. This dish is perfect for weeknight dinners, offering both simplicity in preparation and complexity in taste. Its tantalizing flavors are sure to make it a favorite at your dining table!
Ingredients
Scale
- 500 g Steak
- 2 tbsp Cornflour
- 2 tsp Chinese 5 spice
- 2 Green peppers, deseeded and sliced into thin strips
- 3 Spring onions, trimmed and sliced
- 2 tsp Red chilli, finely chopped
- 2 Cloves Garlic, minced
- 4 cm Ginger, minced
- 2 tbsp Tomato ketchup
- 3 tbsp Soy sauce
- 3 tbsp Sweet chilli sauce
- 3 tbsp Rice vinegar
- 4 tbsp Water
- 150 g Dried egg noodles
- 2 tbsp Sunflower oil
- Extra spring onions and chilli, for garnishing (optional)
Instructions
- Cook the noodles in a pan of boiling water according to the pack instructions. Drain and set aside once done.
- Slice the steak into thin strips. In a bowl, mix the steak strips with cornflour and Chinese 5 spice until well coated. Set aside.
- Prepare all your vegetables as described in the ingredients section. In a separate small bowl, combine all the sauce ingredients and set aside.
- Heat a wok or deep frying pan over high heat with the sunflower oil. Cook the steak strips in batches to avoid overcrowding, allowing them to become crisp. Transfer the cooked steak to a plate lined with kitchen paper to drain excess oil.
- In the same pan used for the meat, add the peppers and red chilli, cooking for two minutes. Then add the garlic, ginger, and spring onions, cooking for an additional minute. Pour in the prepared sauce and cook until it turns glossy, about a minute more.
- Add the drained noodles and crispy steak back into the pan, mixing well to ensure everything is coated with the sauce. Heat through, then garnish with additional spring onions and chilli, if using, before serving.