I love these crispy chilli beef noodles for a quick and spicy dinner! Strips of crispy-yet-juicy steak with stir fried noodles and crunchy vegetables in a tasty sticky, sweet and citrus-sy sauce.
Free printable recipe is available on our site: www.kitchensanctuary.com/cris...
Ingredients:
Steak
400 g (14 oz) fresh (cooked) medium-size egg noodles *see notes for using dried
300 g (10.6 oz) sirloin steak cut into thin strips (tip - freeze for 10 minutes so it’s easier to slice thinly)
2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
2 tbsp oil (any neutral high-smoke-point oil - such as avocado, rapeseed or vegetable oil)
Vegetables and Sauce
1 tbsp oil (any neutral high-smoke-point oil - such as avocado, rapeseed or vegetable oil)
1 red bell pepper deseeded and sliced
200 g (7 oz) broccoli (approx. 1 large head) cut into small florets
3 garlic cloves, peeled and minced
2 tsp minced ginger
90 ml (6 tbsp) fresh lime juice (approx. the juice from 3 limes)
90 ml (6 tbsp) dark soy sauce
6 tbsp caster sugar or superfine sugar
1 red chilli finely chopped (use your favourite - I like to use a Fresno chilli for mild heat or 2 birds eye chillies for more heat)
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. Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.
2. Heat the 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 (about 5 minutes). Just move the beef around the wok a couple of times. Moving it too much will reduce the crispiness.
3. 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 another tablespoon of oil to the wok. Add the broccoli and red pepper and stir fry for 2-3 minutes until lightly cooked, but still crisp.
5. Now add in the garlic and ginger and fry for a further30 seconds, keeping everything moving in the wok constantly. Then turn off the heat and transfer the vegetables to the boil with the beef.
6. To a bowl add the lime juice, the soy sauce, sugar and chopped chilli. Stir together.
7. Pour the sauce into the wok. Turn the heat up to high and let the sauce bubble for 2-3 minutes until reduced by about one-third.
8. Add the noodles to the wok and cook, tossing regularly with a set of tongs, until the noodles are heated through (about 2-3 minutes).
9. Add in the cooked beef, broccoli and peppers from earlier, plus the spring onions. Heat through for 2-3 minutes, moving the noodles around the pan to prevent them sticking.
10. Once everything is hot throughout, dish out into bowls and top with chilli flakes, chopped chillies and spring onions.
Notes
Using dried noodles?
You can replace the 400g (140z) fresh egg noodles with 200g (7oz) dried medium Chinese egg noodles (Lo Mein noodles).
Cook the dried noodles in a large pan of boiling water, as per the pack instructions (usually 3-4 minutes), then drain and run under cold water to stop the cooking process. Then place in a bowl and toss with a teaspoon of sesame oil to prevent the noodles from sticking together. Put to one side until you need to add them to the stir-fry.
Why isn't my beef crispier?
Coating the beef in the cornflour and frying in the oil should giving you a light crispy coating.
You won't get that REALLY craggly crunchy coating like you would in crispy chilli beef from the Chinese restaurant with the small amount of oil and coating we're using here.
To get that you need a thicker coating on the beef - by coating the beef with egg first, then with plenty of seasoned cornflour (cornstarch in USA). Then you need to fry in plenty of oil.Deep frying will give the crispiest coating, but shallow frying in 1cm of oil will still give an extra crispy result.
#fakeaway #recipe #stirfry
16 июн 2024
