Description
Beef Noodle Delight brings together tender beef strips and silky noodles dancing in a harmonious sweet and spicy sauce. Rich Asian-inspired flavors create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Beef Ingredients:
- 500 g (1.1 lb) steak
- 2 tablespoons cornflour
- 2 teaspoons Chinese 5 spice
Vegetable Ingredients:
- 2 green peppers, deseeded and sliced into thin strips
- 3 spring onions, trimmed and sliced
- 2 teaspoons red chilli, finely chopped
- 2 cloves garlic, minced
- 4 cm (1.6 inches) ginger, minced
Sauce and Other Ingredients:
- 2 tablespoons tomato ketchup
- 3 tablespoons soy sauce
- 3 tablespoons sweet chilli sauce
- 3 tablespoons rice vinegar
- 4 tablespoons water
- 150 g (5.3 oz) dried egg noodles
- 2 tablespoons sunflower oil
- Extra spring onions and chilli, for garnishing (optional)
Instructions
- Boil noodles in a large pot of water according to package directions until al dente (approximately 3-4 minutes). Thoroughly drain and set aside, ensuring no excess water remains.
- Thinly slice beef steak against the grain into uniform 1/4-inch (0.6 centimeters) strips. In a medium mixing bowl, thoroughly coat beef strips with cornstarch and Chinese five-spice powder, ensuring each piece is evenly covered.
- Finely chop red bell peppers, mince fresh red chili, crush garlic cloves, grate fresh ginger, and thinly slice green onions into delicate rounds.
- Whisk together sauce ingredients in a separate small bowl, creating a harmonious blend of flavors that will coat the dish.
- Heat sunflower oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Cook beef strips in small batches to prevent overcrowding, allowing each piece to develop a crispy golden exterior. Transfer cooked strips to a paper towel-lined plate to absorb excess oil.
- In the same pan, sauté red bell peppers and red chili for approximately 2 minutes until slightly softened. Add minced garlic, grated ginger, and green onion rounds, cooking for an additional 60 seconds.
- Pour prepared sauce into the vegetable mixture, stirring continuously until the sauce becomes glossy and slightly thickened.
- Reintroduce crispy beef strips and drained noodles to the pan, gently tossing to ensure complete sauce coverage and uniform heating.
- Garnish with additional sliced green onions and optional chili flakes before serving hot, presenting a vibrant and aromatic dish.
Notes
- Master the art of batch cooking steak to achieve crispy, evenly cooked meat without overcrowding the pan.
- Coat meat with cornflour and Chinese 5 spice for an extra layer of flavor and perfect texture before searing.
- Prep all ingredients beforehand to ensure a smooth, fast-paced cooking process with minimal interruptions.
- Use high heat when stir-frying to lock in flavors and create that signature restaurant-style sear on proteins.
- Layer vegetables strategically, adding those with longer cooking times first to maintain optimal crunch and color.
- Keep kitchen paper handy to drain excess oil from meat, ensuring a lighter, less greasy final dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg