My Crispy Chilli Beef Noodles can be on the table in 20 minutes. A great alternative to that Chinese takeaway!
I think I’m going to have to put a new category on the blog for Asian recipes. They seem to be taking over!
I’ve always had a love for Asian food, and it doesn’t half save a bit of cash when you’ve got a couple of recipes in your back pocket to whip up instead of an expensive takeaway.
This recipe was inspired by Chris’s all time favourite – Crispy Chilli Beef with Broccoli. I updated the photos for it last week and it reminded all over again how perfect that beef is ????
And coming in at less than 600 calories, it’s way better for you than the takeout!
So how’s your week been guys? I’ve been trying to be good food-wise, and have somehow managed to fit in three exercise sessions. One of them was a power walk at 7:30 this morning, which I really didn’t want to get up early for, but I felt so much better for it afterwards.
I’ve lost 5 pounds in the last couple of weeks, but I’ve really struggled the last couple of days (photographing french toast and Nutella earlier today didn’t help AT ALL). We’ve also got pancake recipes to film this weekend.
How can a girl ever fit into her jeans with so much sugar about ????????
This month has been really quiet on the freelance/sponsored front, so Chris and I have been concentrating on blog tidying.
You might notice that we’ve moved to a new recipe card layout below. It includes a UK/US measurement conversion, a star-rating system (If you want to leave us some ⭐⭐⭐⭐⭐ that would be lovely xxx) and nutritional information.
We’ll be moving all of our recipes over to it in the next few weeks. Hopefully you’ll find the info useful, but please let me know if you have any feedback.
Recipe for Crispy Chilli Beef Noodles:
Crispy Chilli Beef Noodles
- 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
- 1 tsp chilli flakes
- 1 tsp finely chopped fresh chillies
- 2 spring onions (scallions) finely chopped
- 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.
- Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.
- 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.
- 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.
- 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.