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Chilli beef noodles

A great way to spice up your weekday menu

  • Prep: 10 mins
    Cook: 15 mins
    Ready in 25 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 815
  • Carbohydrates 114
  • Saturated Fat 3
  • Sugar 5
  • Protein 46
  • Fat 23
  • Fibre 5
  • Salt 3.98

Nutrition per serving

  • Calories 815
  • Carbohydrates 114
  • Saturated Fat 3
  • Sugar 5
  • Protein 46
  • Fat 23
  • Fibre 5
  • Salt 3.98

Ingredients

  • 1½ l vegetable stock
  • 6 thin slices peeled fresh ginger
  • 1 large red chilli, halved lengthways
  • 1 bunch spring onion, finely sliced
  • 1 sirloin steak, trimmed
  • 1 tbsp sunflower oil
  • 250g pack pak choi, quartered
  • 300g thin egg noodles

Method

  1. Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 1 min, then thinly slice.

  2. Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak.

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