Stir-Fried Five-Spice Chili Beef
with Green Peppers and Mushrooms
The trick with this dish is to cook the beef in a super hot frying pan in batches. By leaving space between each ribbon in the pan, they’ll crisp up rather than stew. Let us know how it goes!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Lanières de bœuf
2 gousse(s)
Ail
2 pièce(s)
Oignons verts
113 g
Champignons cremini
185 g
Poivron vert
200 g
Nouilles Miki
(Contient Gluten)
2 cs
Sauce soja
(Contient Soya, Sulfites, Blé)
4 cc
Sauce au chili doux
1 pièce(s)
Piment
30 g
Gingembre
1 cc
Cinq épices chinoises
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Thinly slice the green onion. Mince or grate the garlic. Peel the ginger and mince 1 tbsp (double for 4 people.) Slice the mushrooms. Finely chop the chili, removing the seeds if you prefer less heat. Slice the pepper into strips.
Season the beef: Sprinkle the beef strips with five spice and season with salt and pepper.
Cook the beef: Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil, then carefully add the beef (do not crowd the pan - you may need to do this in several batches!) Cook until beef is browned, 1-2 min per side. Transfer to a plate.
Cook the veggies: Add in the green pepper, garlic, ginger, green onion and as much chili as you like, to the pan. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Stir in the soy sauce, sweet chili sauce, 2 tbsp water (double for 4 people), then the mushrooms and noodles. Cook until warmed through, 2-3 min. Stir in the beef.
Finish and serve: Divide the noodles between bowls. Top with a little more chili if you like it spicy. Enjoy!