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
Ingredients
- 250 g (8.8 oz) dried medium-size egg noodles
- 1 tsp sesame oil
- 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
- 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 (7 oz) broccoli (approx. 1 large head) cut into small florets
- 1 red bell pepper deseeded and sliced
- 3 limes
- 90 ml (6 tbsp) 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
- 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.250 g (8.8 oz) dried medium-size egg noodles, 1 tsp sesame oil
- Place the steak strips in a bowl and add the cornflour, salt and pepper. Toss together until the beef strips are completely coated.300 g (10.6 oz) sirloin steak, 2 tbsp cornflour, 1 pinch salt, 1 pinch black pepper
- 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.2 tbsp vegetable oil
- 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.1 thumb-sized piece of ginger, 3 garlic cloves, 200 g (7 oz) broccoli, 1 red bell pepper
- 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.3 limes, 90 ml (6 tbsp) dark soy sauce, 6 tbsp caster sugar or superfine sugar, 1 red chilli, 4 spring onions (scallions), 1 tsp chilli flakes, 1 tsp finely chopped fresh chillies, 2 spring onions (scallions)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I usually don’t like all the prep involved in this kind of meal, but in this case, it was worth it.
Nicky, Chris I love the new layout of the recipe cards. I usually went straight to it un.ess you a fotosequence of the recipe. Wish you all the best in your slimmingdown process. It’s a hard life, no, caring about recipes🤪🤪🤪🤪🤪🤪🤪🤪
Delicious. Just be careful of how much salt you add – the soy is probably enough. I used green beans instead of broccoli and it was really good.
Took way longer and the lime was over powering.
Looking for a beef recipe to use left over rst beef do you think this would work x
Hi Deborah, yes, it can work with leftover roast beef. You can still coat strips of the leftover beef in the cornflour, salt and pepper and fry it – it just won’t take as long to crisp up.
An excellent dish, even though the beef didn’t get crispy.
Wow! I didn’t think this was going to be anything special when I was cooking it but boy was I wrong!
It was delicious and I’d prefer it over a Chinese any day!
Will definitely be making this one again.
I made this and everyone loved it 👍🏻👍🏻 Thanks for sharing it , simple and delicious
Great recipes as always. I made this and the beef was great but the sauce was really sour! not sure if should be reduced down ALOT or whether it could be substituted with orange juice instead of lime juice? x
Wonderful! The measurement conversions are appreciated.
I’m in the U.K. and get very frustrated when an American recipe uses cups and even tablespoon measures for butter! I have numerous conversation charts and it’s amazing how much these differ.
Wish American recipes (on Pinterest) did the same.
Sorry you get so frustrated, but our butter comes with tablespoon marks so it’s very easy for us to measure that way. Also, a stick of butter is a half cup; it’s not that hard. On the flip side, I have no idea what 90 ml of soy sauce looks like, so I will have to do conversions too. Recipe writers cannot cater to all people… and Pinterest is a collection of websites from around the globe, so there’s no way for them to dictate that. Keep on keepin’ on Americans, it’s tough out there…
No worries Vicky – I’m in the UK too, although a lot of my readers are in the US. I try to cater for both if possible 😀