on January 12, 2022
Sweet Chilli Beef
Servings 2 people
Ingredients
- 1 inch Ginger
- 1 Garlic Clove
- 1 tbsp Soy Sauce
- 1 tbsp Sweet Chilli Sauce
- 240 g Beef Steak Strips
- 1 Red Pepper
- 1 Carrot
- 2 Spring Onions
- 2 Egg Noodle Nests
- 1 tsp Sesame Seeds
- 1 tbsp Ketjap Manis
Instructions
- Bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and grate the ginger and garlic. Pop into a bowl with the soy sauce and sweet chilli sauce. Stir together then add the steak strips and stir to combine. Leave to the side to marinate while you prep the veg.
- Halve the pepper and discard the core and seeds. Slice into thin strips.Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways.Trim the spring onion and thinly slice.
- Add the noodles to the boiling water and cook until tender, 4 mins. Once cooked, drain in a colander. Refill your saucepan (off the heat) with cold water and pop in the noodles.
- Heat a drizzle of oil in a large frying pan on medium-high heat.Once your oil is really hot, add the steak strips (leaving any marinade in your bowl) and fry until browned on the outside, 2-3 mins, stirring occasionally.Remove the steak and any juice from the pan into a clean bowl.
- Once your steak is removed from the pan, add another drizzle of oil if the pan is dry, then add the pepper, carrot and a pinch of salt and pepper.Stir-fry until the veggies are softened, 5-6 mins. Add any leftover marinade and half the spring onion to your pan, stir and cook for 2 mins.Add the steak (and any escaped juices) back in along with the sesame seeds, stir and cook until piping hot, 2 mins.
- Drain the noodles and add them to your frying pan. Add the ketjap manis, stir together and cook until the noodles are piping hot, 2 mins.Divide between your bowls and sprinkle over the remaining spring onion.