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Black bean beef meatballs with stir-fried noodles

Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice

  • Prep: 20 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 639
  • Carbohydrates 87
  • Saturated Fat 6
  • Sugar 18
  • Protein 30
  • Fat 19
  • Fibre 5
  • Salt 5.1

Nutrition per serving

  • Calories 639
  • Carbohydrates 87
  • Saturated Fat 6
  • Sugar 18
  • Protein 30
  • Fat 19
  • Fibre 5
  • Salt 5.1

Ingredients

  • 300g minced beef
  • 200g fresh breadcrumbs
  • 120g sachet black bean sauce (we used Blue Dragon)
  • 4 tbsp sweet chilli sauce
  • 3 tbsp ketchup
  • 2 tsp Chinese five-spice powder
  • 1 tbsp sunflower oil, plus a little extra
  • 2-3 nests medium egg noodles
  • about 400g pack mixed stir-fry vegetables
  • 3 tbsp soy sauce
  • 1 tbsp sesame seed
  • ½ bunch mint, leaves picked

Method

  1. Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine – just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.

  2. Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.

  3. Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.

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