Chilli Beef Rump Noodles
with bell peppers and scattered scallions
These sweet chilli beef strip noodles are salty, sweet, and just a little bit spicy. The sprinkling of scallions adds crunch and a bit of brightness while the fried veg gets you one step closer to that all-important five-a-day.
Tags:
Calorie Smart
•One Pan
•Quick
Allergens:
Soya
•Wheat
•Sulphites
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 unit(s)
Onion
2 sachet(s)
Dried Chilli Flakes
1 unit(s)
Garlic
1 pack(s)
Tomato Paste
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Sweet Chilli Sauce
300 grams
Udon Noodles
(Contains Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kcal)458 kcal
Energy (kJ)1915 kJ
Fat1.4 g
of which saturates1.7 g
Carbohydrate64.6 g
of which sugars13.9 g
Dietary Fiber0 g
Protein37.6 g
Cholesterol0 mg
Salt2.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking Steps
1
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim then thinly slice the scallion.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic.
2
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is hot, add the pepper, garlic and onion.
- Cook until charred, 4-6 mins. Adjust the heat if necessary.
- Stir infrequently as it cooks—you want the pepper to pick up a nice colour.
- Once cooked, remove from the pan and set aside.
3
- Return the pan to high heat with a drizzle of oil.
- Once the oil is hot, add the beef strips and season with salt and pepper.
- Fry until browned, 5-7 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
- Once cooked, remove from the pan, cover and set aside. Meat is safe to eat when the outside is browned.
4
- Return the pan to medium-high heat with another drizzle of oil if necessary.
- Gently separate the udon noodles with your hands, then stir-fry until warmed through, 1-2 mins.
5
- Pour the soy sauce, tomato paste, red wine vinegar and sweet chilli sauce into the pan.
- Add the charred pepper and onion along with half the chilli flakes (use less if you don't like spice).
- Toss together until everything is well coated.
- Season to taste with salt and pepper and add a splash of water if it needs loosening.
6
- Divide heaping helpings of saucy noodles between bowls.
- Top with the beef strips.
- Garnish with the scallion and as much of the remaining chilli flakes as you like.
