Crispy Chilli Beef with Noodles and Steamed Broccoli

Deep-fried prime beef strips in sticky chilli sauce served with stir-fry noodles and steamed broccoli for a takeaway-style dinner.

Dinner Beef Noodles Spicy Sichuan Takeaway Style

Estimated Nutrition

Calories

746.1

kcal / serving

2984.4 kcal total

Carbs

80.1g

per serving

320.5 g total

Fat

34.7g

per serving

138.6 g total

Protein

28.6g

per serving

114.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

heaped tablespoons; alternatively use rice flour or potato starch

150

CondimentsSauces

tbsp

tbsp

Fruits

piece

Lime

zest only

piece

Orange

zest only

0.5

piece

Lemon

juice only

GrainsCereals

250

Rice Noodle

cooked, drained and refreshed

Liquids

150

Shaoxing Rice Wine

Meat

400

Ribeye Steaks

cut into thin strips

NutsSeeds

tbsp

Sichuan Peppercorns

tsp

Chili Flakes

dried

stem

Lemongrass

outer leaves removed, finely chopped

piece

Lime Leaf

finely chopped

clove

Garlic

finely chopped

tbsp

Sesame Seed

tbsp

Coriander

chopped fresh

OilsFats

500

Sunflower Oil

for deep frying

Vegetable Oil

for the noodles

tbsp

Sesame Oil

Vegetables

1.5

piece

Red Chilli

finely chopped

Fresh Root Ginger

finely chopped

Ginger

julienned

piece

Spring Onion

trimmed, finely sliced

head

Broccoli

steamed

Method

Top noodles with chilli beef and serve with steamed broccoli.

Toss beef strips in oil and coat with a mixture of crushed peppercorns, citrus zest, and cornflour.

Fry beef in batches for 2 minutes and drain on kitchen paper.

Heat a deep-fat fryer to 190°C.

Boil sugar, rice wine, and vinegar in a wok until thickened, then stir in aromatics.

Toss the fried beef into the sticky sauce until well coated.

Stir-fry ginger, garlic, and onions, then add noodles and seasonings.