Description
Savory beef stir fry noodle delight brings Chinese-inspired flavors to your kitchen with minimal effort. Quick ingredients and simple techniques deliver authentic taste in less than 30 minutes for hungry diners.
Ingredients
Scale
- 500 g (1.1 lbs) steak
- 150 g (5.3 oz) dried egg noodles
- 2 green peppers, deseeded and sliced into thin strips
- 3 spring onions, trimmed and sliced
- 2 cloves garlic
- 4 cm (1.6 inches) ginger
- 3 tbsps soy sauce
- 3 tbsps sweet chilli sauce
- 3 tbsps rice vinegar
- 2 tbsps cornflour
- 2 tbsps tomato ketchup
- 2 tbsps sunflower oil
- 4 tbsps water
- 2 tsp red chilli, finely chopped
- 2 tsp Chinese 5 spice
Instructions
- Noodle Preparation: Submerge noodles in vigorously boiling water, following package instructions for optimal texture. Concurrently, slice beef into precise, thin strips.
- Meat Seasoning: Generously coat beef strips with cornflour and Chinese 5 spice, ensuring complete and uniform coverage for enhanced flavor and texture.
- Vegetable Prep: Swiftly chop peppers, chilli, garlic, ginger, and spring onions into consistent, manageable pieces for efficient cooking.
- Sauce Composition: Blend sauce ingredients in a mixing bowl, creating a harmonious and balanced flavor profile.
- Wok Heating: Position wok over high heat, adding sunflower oil until it reaches a shimmering, intense temperature that signals readiness for cooking.
- Meat Searing and Vegetable Sautéing: Brown meat strips in batches to prevent overcrowding, achieving perfect caramelization. Transfer to a paper towel-lined plate. In the same pan, quickly sauté peppers and chilli, releasing their vibrant essence.
- Aromatic Infusion: Rapidly introduce garlic, ginger, and spring onions, stirring to prevent burning and maximize flavor potential.
- Sauce Integration: Pour prepared sauce into the wok, allowing it to transform into a glossy, rich coating that envelops the ingredients.
- Final Assembly: Drain noodles thoroughly, then combine with cooked meat and vegetables. Toss vigorously to ensure comprehensive sauce distribution and complete flavor melding.
- Serving: Present the stir fry immediately, showcasing a piping hot, visually appealing dish that promises a delightful culinary experience.
Notes
- Slice Meat Strategically: Cut beef against the grain into thin, uniform strips for maximum tenderness and faster cooking.
- Cornflour Coating Technique: Thoroughly dust meat with cornflour to create a crispy exterior and seal in juices during high-heat cooking.
- Heat Management Matters: Use a scorching hot wok and cook in small batches to achieve perfect caramelization without steaming the meat.
- Prep Before Cooking: Chop all vegetables and mix sauce ingredients beforehand to ensure smooth, quick stir-frying process without last-minute rushing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 7 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg