WEEKEND TREATS

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Crispy Chilli Beef Noodles


My Crispy Chilli Beef Noodles can be on the table in 20 minutes. A great alternative to that Chinese takeaway!

  • PREP TIME 5 mins
  • COOK TIME 15 mins
  • TOTAL TIME 20 mins

  • COURSE Dinner
  • CUISINE Asian, Chinese
  • SERVINGS 4 people
  • CALORIES 566 kcal

INGREDIENTS

  • 250 g dried medium-size egg noodles
  • 1 tsp sesame oil
  • 300 g sirloin steak - cut into thin strips (tip – freeze for 10 minutes so it’s easier to slice thinly)
  • 2 tbsp cornflour
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp vegetable oil
  • 1 thumb-sized piece of ginger - peeled and minced
  • 3 garlic cloves - peeled and minced
  • 200 g broccoli - (approx. 1 large head) cut into small florets
  • 1 red bell pepper - deseeded and sliced
  • 3 limes
  • 90 ml dark soy sauce
  • 6 tbsp caster sugar or superfine sugar
  • 1 red chilli - finely chopped
  • 4 spring onions (scallions) - chopped into 2cm pieces

To Serve:

  • 1 tsp chilli flakes
  • 1 tsp finely chopped fresh chillies
  • 2 spring onions (scallions) - finely chopped

INSTRUCTIONS

 

  1. Cook the noodles in a large pan of boiling water as per the cooking instructions (usually 3-4 minutes). Drain, run under cold water to stop the cooking process, then place in a bowl and toss with the sesame oil to prevent the noodles from sticking together. Put to one side.
  2. Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.
  3. Heat the vegetable oil in a wok or large frying pan over a high heat. When the oil is hot, tip the beef in and fry until dark brown and crispy. Using a slotted spoon, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
  4. Turn the heat down to medium and add the ginger, garlic, broccoli and red peppers to the pan. Stir fry for 2-3 minutes until lightly cooked, but still crisp. Remove from the pan with a slotted spoon.
  5. Juice the limes over a bowl, then add the soy sauce, sugar and chopped chilli. Stir together and pour into the wok. Turn the heat up to high and let the sauce bubble for 2-3 minutes until reduced by one third. Add in the cooked noodles and continue to cook until the noodles are heated through. Add in the cooked beef, broccoli, peppers and spring onion. Heat through for 2-3 minutes, moving the noodles around the pan to prevent them sticking. Once everything is hot throughout, dish out into bowls and top with chilli flakes, chopped chillies and spring onions.

And as always have a chilled day from the Viking

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