Tender strips of beef tossed with soft udon noodles and crunchy fresh veg.
This speedy 20-minute stir-fry is the perfect option if you’re looking for low calorie meals that don’t shy away from flavour. Garlic, chilli, groundnut oil, toasted sesame oil, and teriyaki sauce infuse these chilli beef noodles.
Ingredients
350g rump steak, visable fat removed and cut into thin strips
300g bag mixed stir-fry vegetables
Small bunch coriander, roughly chopped
1tsp EPC Lazy garlic
2tsp EPC Lazy chillies or 2 large pinches dried chilli flakes
2tbsp ground nut oil
250g udon noodles
1tbsp toasted sesame oil
4tbsp teriyaki sauce
75g natural unsalted roasted peanuts, toasted
WEIGHT CONVERTER
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Method
Put the steak in a bowl, add the garlic and chilli and 1tbsp oil. Mix and set aside for 5-10 mins. Boil noodles according to the pack instructions, then drain and rinse under cold water. Toss with sesame oil.
Heat the remaining oil in a large wok, when really hot add the beef and stir-fry for 1 min.
Add the vegetables and stir-fry for 2-3 mins before adding the teriyaki sauce, noodles, peanuts and coriander. Toss together until heated through.
Top tips for making chilli beef noodles
This recipe is great for using up leftover beef too - just add last minute and make sure the beef is piping hot before serving.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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