Chilli And Garlic Beef Noodle Stir Fry Recipes

BEEF STIR FRY WITH NOODLES

Steps:

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.

BEEF & GINGER STIR-FRY

Steps:

• Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
• Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
• Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
• Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

CHILI BEEF NOODLES RECIPE BY TASTY

Steps:

• Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
• In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
• Add the beef and noodles. Mix together for another couple of minutes.
• Serve with some red chili and spring onions.
• Enjoy!

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CHILLI AND GARLIC BEEF NOODLE STIR-FRY

Steps:

• Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside.
• Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside.
• Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate.
• Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef.
• Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender.
• Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through.
• Top with coriander leaves to serve and accompany with lime wedges.