Plated meal

Crispy Chilli Beef with Stir Fried Egg Noodles

  • Spicy
  • Asian
  • Meat
  • Chinese
  • Beef

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil.

  • 0.5 min

    Julienne the red capsicum and carrot.

  • 2.0 min

    Thinly slice the red chilli and spring onion along a diagonal.

  • 3.5 min

    Peel and finely chop the garlic and cut the ginger into matchsticks.

  • 5.0 min

    Thinly slice the steak.

  • 6.5 min

    Combine the cornflour and chinese five-spice in a bowl.

  • 7.0 min

    Add the steak slices and toss to coat in the flour mixture.

  • 8.0 min

    Heat the oil in a wok until hot.

  • 9.5 min

    Add the beef and fry until crisp on the outside.

  • 12.0 min

    Remove the beef and set aside on paper towel.

  • 12.5 min

    Return the pan to the heat and add the red capsicum, carrot, half the chilli, the white of the spring onion, garlic and ginger.

  • 13.5 min

    Stir-fry for 3 minutes to soften (don’t let the garlic or ginger burn).

  • 15.0 min

    Add the egg noodles to the boiling water and remove the pan from the heat, cook for 3-4 mins.

  • 15.5 min

    Add the crispy chilli beef sauce to the vegetables and add a splash of water.

  • 16.0 min

    Let the sauce bubble for 1 minute and then add the beef back to the pan. Toss well to coat.

  • 18.0 min

    Drain the egg noodles when cooked.

  • 18.5 min

    Add the egg noodles to the beef and vegetable mixture. Toss to coat in the sauce.

  • 20.0 min

    Distribute among serving plates.

  • 22.0 min

    Serve with remaining spring onion and remaining chilli.

  • Ingredients

    Dried Egg Noodles

    Crispy Chilli Beef Sauce




    finely chopped

    Spring Onion

    thinly sliced

    Fresh Red Chilli

    thinly sliced Use according to taste



    Red Capsicum


    Vegetable Oil

    1 1/2 tablespoons per person

    Chinese Five Spice

    Corn Flour

    Rump Steak

    thinly sliced

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