Beef stir fry with noodles and sweet chilli sauce is a quick and delicious dinner that draws on a mix of flavours from Thailand to China.
Preparation for this recipe takes around 10 minutes and cooking takes just 5 minutes making it quicker and of course cheaper than your local takeaway!
Spicy Steak and Noodle Stir Fry
My love of a good fakeaway came from spending 13 years in the Hungarian countryside.
The cooking for takeaway-style food at home lives on strong, it is cheaper, quicker and honestly every bit as good as your local delivery place!
It is born of a mix of Thai and Chinese influences and it tastes magic. It is spicy, sweet, salty and has a hint of sourness.
Preparation of the meat and vegetables can be done well in advance and only takes 10 or 15 minutes. Cooking tasks just 5 minutes, so roll up your sleeves, what are you waiting for?
Frequently Asked Questions
Can I use a different type of beef steak?
Sure I usually choose rump steak for this dish because it strikes a nice balance between, flavour, tenderness and affordability.
However, you can use everything from sirloin steak, which will cost more and be a little more tender to flank or skirt steak, which will cost less but be a little less tender.
Is it ok to use straight-to-wok noodles?
Absolutely yes! However choose a brand that you know, I find that some of the shelf stable noodles can be disappointing.
I usually use some “fresh” noodles, but dried noodles work well too.
What sort of chilli should I use?
Go for whatever you like, if you are a heat fiend look at cayenne or even something like habanero. If you want a mild “tingle” use some red jalapeno peppers.
My stir-fries often end up “soggy” what am I doing wrong?
Generally speaking, this means that you have cooked it for too long. This is probably a result of your wok not being hot enough or not being prepped enough.
When stir-frying food get all of your ingredients together before you get started, you have no time to go hunting for ingredients or chopping them.
Then get your wok fiercely hot before adding your oil. This should give ou perfectly cooked vegetables that still have a bite and tender meat.
This spicy beef noodle stir fry is a one-stop dinner as far as I am concerned and it does not need a side.
However, it is not a gut-busting meal which means there is plenty of room for a starter, which always makes me very happy!
I would usually opt for some Chinese hot and sour soup as it is a real favourite of mine.
However, if you wanted to go lighter you could grab some prawn crackers, or make up some classic shrimp toast.
Another wonderful option would be to add some crispy spring rolls!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comment section below the recipe.
- Wok, I use a large carbon steel wok.
- Sharp kitchen knife.
- Chopping board.
- Mixing bowls and or prep bowls.
- Weighing scales and or measuring cups and spoons.
It's hard to get more classic than beef stir fry with noodles... this version goes spicy with a sweet chilli sauce base and it tastes divine and cooks in just 15 minutes!
- 225g (9oz) Rump Steak
- 300g (2 Nests of Dried Noodles) Egg Noodles
- 2 Medium Hot Red Chilli Peppers
- 1 Red Pepper
- 1 (100g) Red Onion
- 2 Cloves Garlic
- 2 Spring Onions
- 15g (Half of a Thumb Sized Piece) Ginger
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Rice Vinegar
- 4 Tbsp Sweet Chili Sauce
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil (Optional)
- If you are using dried noodles, cook them as per the instructions and then refresh them in cold water.
- Slice the beef across the grain so that it is approximately 2-3mm (⅛") thick and add to a bowl.
- Pour over the light soy sauce, dark soy sauce and rice wine vinegar, then mix and set aside whilst you prep the vegetables.
- Peel and cut the ginger into batons as thinly as you can.
- Peel and slice the garlic as thinly as you can.
- Deseed the chilli peppers and cut them into thin ribbons.
- Deseed the red pepper and cut it into strips 3-4mm (⅛-¼") thick.
- Top and tail the red onion, peel it, cut it in half, and then cut it into slices (¼") 4-5mm thick.
- Slice the spring onions into thin rounds.
- Heat a wok over a fierce heat and when it is shimmering add the cooking oil.
- Add the red onion, red pepper, most of the chilli peppers (retain a few for garnish), garlic and ginger and stir fry for 2 minutes.
- Remove the beef from the marinade and add it to the pan and stir fry for 90 seconds.
- Add the noodles and stir fry for another 60 seconds.
- Pour in the marinade and the sweet chilli sauce mix and stir to coat and thicken for 30 seconds.
- Serve drizzled with the sesame oil and topped with the spring onions and the leftover chilli pepper.
Amount Per Serving: Calories: 728Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 139mgSodium: 1594mgCarbohydrates: 72gFiber: 5gSugar: 25gProtein: 41g
Calorific details are provided by a third-party application and are to be used as indicative figures only.