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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Miki Noodles (Wheat)(ContainsWheat/Blé)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Sweet Chili Sauce
Chinese Five Spice
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!