Crispy Chilli Beef and Noodles

Crispy Chilli Beef and Noodles preparation time Serves: 4
Crispy Chilli Beef and Noodles cook time Cook: 20 mins
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    • Large non-stick frying pan/wok
    • green chopping board
    • vegetable knife
    • Garlic crush
    • grater
    • wooden spoon
    • Teaspoons
    • Tablespoons
    • Serving plate
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    • 500 g Northern Ireland Farm Quality Assured lean steak mince
    • 2 tbsp Olive oil
    • 3 Garlic cloves, crushed
    • 1 inch Piece of ginger, grated
    • A pinch of chilli flakes
    • 1 tsp Onion granules
    • 1 tsp Garlic granules
    • 1 tsp Five-spice powder
    • 2 tbsp Reduced salt soy sauce
    • 1 tbsp Honey

    For the noodles

    • 2 x 300 g Packets straight to wok noodles
    • 1 Red onion
    • 1 Red pepper
    • 2 tbsp Reduced salt soy sauce
    • 3 tbsp Rice vinegar
    • 1 tbsp Reduced sugar sweet chilli sauce
    • 1 packet Pak Choi
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    For the crispy beef

    • Heat half the oil in a large non-stick pan or wok. Add the crushed garlic, grated ginger and chilli flakes and fry for 2-3 minutes on a low heat, do not burn.
    • Add the steak mince and cook until brown; break up with a wooden spoon as it cooks.
    • Add onion powder, garlic granules, five-spice, reduced salt soy sauce and honey.
    • Continue to fry until the beef is caramelised and crisp.
    • Remove the meat from the pan and set it aside; keep warm.

    For the noodles

    • Chop the red onion, red pepper and Pak Choi.
    • Heat the remaining oil in the pan and stir fry for 2-3 minutes until tender.
    • Add noodles, reduced salt soy sauce, vinegar, and reduced sugar sweet chilli sauce and stir.
    • Return the crispy chilli beef to the pan and mix with the noodles before serving.