Description
Crispy Chilli Beef Noodles is a vibrant, one-wok meal that features tender-crisp beef, stir-fried vegetables, and egg noodles tossed in a bold, sweet-spicy soy-lime sauce. Ready in 30 minutes, it’s perfect for quick, satisfying dinners.
Ingredients
- 400 g fresh medium egg noodles
- 300 g sirloin steak, thinly sliced
- 2 tbsp cornflour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp oil (for frying the beef)
- 1 tbsp oil (for stir-frying vegetables)
- 1 red bell pepper, deseeded and sliced
- 200 g broccoli florets
- 3 garlic cloves, minced
- 2 tsp minced ginger
- 90 ml fresh lime juice
- 90 ml dark soy sauce
- 6 tbsp caster sugar
- 1 red chilli, finely chopped
- 4 spring onions, chopped
- To serve: 1 tsp chilli flakes, 1 tsp finely chopped fresh chillies, 2 finely chopped spring onions
Instructions
- In a bowl, toss the sliced sirloin steak with cornflour, salt, and black pepper until evenly coated.
- Heat 2 tbsp oil in a wok over high heat. Fry the steak for about 5 minutes until crispy and browned, stirring minimally. Remove and drain on kitchen paper.
- Add 1 tbsp oil to the wok. Stir-fry broccoli and red bell pepper for 2–3 minutes until just tender.
- Add garlic and ginger, cook for 30 seconds more, then transfer vegetables to the bowl with the beef.
- In a small bowl, mix lime juice, soy sauce, caster sugar, and chopped red chilli.
- Pour the sauce into the wok, bring to a boil, and reduce for 2–3 minutes until slightly thickened.
- Add egg noodles to the wok, tossing to coat in the sauce. Stir and heat through for 2–3 minutes.
- Return beef and vegetables to the wok with the chopped spring onions. Stir-fry for another 2–3 minutes until everything is hot and coated.
- Serve immediately, topped with chilli flakes, extra fresh chilli, and spring onions.
Notes
- For extra crispiness, fry beef in batches and avoid overcrowding the pan.
- Reduce or increase chilli to adjust heat to preference.
- Dried egg noodles can be used—boil and drain before use.
- Add extra vegetables like mushrooms, carrots, or snap peas for variation.
- Use rice vinegar instead of lime juice for a different tang.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 14g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
