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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Beef Strips
2 clove
Garlic
2 unit
Green Onion
113 g
Cremini Mushrooms
185 g
Green Bell Pepper
200 g
Miki Noodles
(Contains Gluten)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
4 tsp
Sweet Chili Sauce
1 unit
Chili Pepper
30 g
Ginger
1 tsp
Chinese Five Spice
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
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!
