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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.

DinnerBeefNoodlesSpicySichuanTakeaway Style

Estimated Nutrition

Per Serving Total
Calories 746.1 kcals 2984.4 kcals
Carbohydrates 80.1 grams 320.5 grams
Fat 34.7 grams 138.6 grams
Protein 28.6 grams 114.2 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
3
tbsp
Cornflour
heaped tablespoons; alternatively use rice flour or potato starch
150
g
Caster Sugar
CondimentsSauces
25
ml
Rice Wine Vinegar
2
tbsp
Soy Sauce
2
tbsp
Rice Wine Vinegar
Fruits
2
piece
Lime
zest only
1
piece
Orange
zest only
0.5
piece
Lemon
juice only
GrainsCereals
250
g
Rice Noodles
cooked, drained and refreshed
Liquids
150
ml
Shaoxing Rice Wine
Meat
400
g
Rib-Eye Steak
cut into thin strips
NutsSeeds
1
tbsp
Sichuan Peppercorns
2
tsp
Chilli Flakes
dried
2
stem
Lemongrass
outer leaves removed, finely chopped
4
piece
Lime Leaves
finely chopped
4
clove
Garlic
finely chopped
2
tbsp
Sesame Seeds
4
tbsp
Coriander
chopped fresh
OilsFats
500
ml
Sunflower Oil
for deep frying
30
ml
Vegetable Oil
15
ml
Vegetable Oil
for the noodles
3
tbsp
Sesame Oil
Vegetables
1.5
piece
Red Chillies
finely chopped
10
cm
Fresh Root Ginger
finely chopped
10
cm
Ginger
julienned
6
piece
Spring Onion
trimmed, finely sliced
1
head
Broccoli
steamed

Steps

  • Heat a deep-fat fryer to 190°C.
  • 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.
  • 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.
  • Top noodles with chilli beef and serve with steamed broccoli.