CHILLI AND GARLIC BEEF NOODLE STIR-FRY
Make and share this Chilli and Garlic Beef Noodle Stir-Fry recipe from Food.com.
Provided by ImPat
Categories One Dish Meal
Time 35m
Yield 4 main meals, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.3, Fat 17.5, SaturatedFat 6.4, Cholesterol 93.8, Sodium 447.5, Carbohydrate 99.2, Fiber 4, Sugar 4.7, Protein 32.8
CHILI BEEF STIR-FRY WITH SCALLIONS AND SNOW PEAS
Provided by Aida Mollenkamp
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk the chili-garlic sauce, soy sauce, mirin, honey, sesame oil, and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
- Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate.
- Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately sprinkled with remaining scallions.
Nutrition Facts : Calories 436 calorie, Fat 20.5 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 1162 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 37 grams, Sugar 12 grams
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
CHILLI SESAME BEEF
Tasty oriental dish, best done with fresh rice noodles if you can find them. Adding a little "sambal oelek" to the sweet mild chilli sauce adds a nice kick.
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place broccoli in a heatproof bowl, cover with boiling water, let stand 5 minutes; drain,Rinse under cold water and drain well.
- Place noodles in heatproof bowl, cover with boiling water, let stand until just tender; drain well.
- Heat oil in wok or large frypan; stir fry combined beef and garlic, in batches, until browned all over and almost cooked.
- Add seeds to wok; stir fry until seeds pop.
- Return beef, noodles, broccoli and sauces to wok; stir fry until mixture is heated though.
Nutrition Facts : Calories 770.6, Fat 25.4, SaturatedFat 8.7, Cholesterol 77.1, Sodium 883.9, Carbohydrate 103.4, Fiber 4, Sugar 1.1, Protein 28.6
STIR FRY CHILLI BEEF IN OYSTER SAUCE
Its a really tasty stir fry, full of lots of vegetables with enough chilli to kick up the flavour. I really started out making this yesterday by looking around to see what ingredients I had at the time. I had to scribble down what I had put in it before I forgot so I can make it again for ourselves but I am sure that you will find it enjoyable as well.
Provided by JoyfulCook
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Slice the steak up really thin and place in a bowl to marinade with the light soya sauce, oyster sauce and the five spice powder, cover and put it in the fridge.
- Prepare the vegetables which can consist of a combination of Bean Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions, asparagus, broccoli, celery. (the asparagus and broccoli need to be blanched for 2 minutes, drained and allowed to cool.
- For the sauce mix the water, dark soya sauce, sesame oil and cornflour together.
- Heat the wok, adding some of the oil - stir fry the vegetables along with the garlic, ginger and the chillies for a few minutes adding some salt if necessary.
- Place in a hot dish and add more oil to the wok and stir fry the beef, taking care to stir frequently, add the sauce and as soon as it starts to thicken add the vegetables back into the wok, stir to coat.
- Serve immediately either with fried rice or plain boiled noodles. Delicious.
CHILLI BEEF
Sourced from Bowl Food cookbook we got from somewhere :) We used blade steak cut into thin strips - adjust to your taste or availability. Palm sugar can be substituted with soft brown sugar. Measurements are metric as we are Aussies! Prep time includes the marination, but not any accompaniments.
Provided by The Normans
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine, kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 40 ml of water in a bowl large enough to accomodate beef. Add beef and coat well, covering and refridgerate for at least 20 minutes.
- Heat wok over high heat, add peanut oil and swirl to coat. Cook beef in batches until browned.
- Serve beef with your choice of rice and/or vegetables - topping beef with the peanuts and fresh coriander.
Nutrition Facts : Calories 85.1, Fat 8.4, SaturatedFat 1.3, Sodium 1.4, Carbohydrate 1.6, Fiber 0.6, Sugar 0.3, Protein 1.7
CRISPY CHILI BEEF RECIPE BY TASTY
Here's what you need: frying steak, cornflour, chinese 5 spice, salt, pepper, oil, red chilis, spring onion, ginger, red bell pepper, garlic paste, soy sauce, sweet chilli sauce, red wine vinegar, tomato ketchup, spring onion, red chilli
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Slice the steaks into thin strips and place into a small bowl.
- Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
- Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
- Place on some tissue to soak up the excess oil and set a aside.
- Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
- Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
- Stir in the beef steaks until evenly coated.
- Garnish with spring onion and red chilies.
- Enjoy!
CHILE BEEF STIR-FRY
Spicy beef, yo.
Provided by Chris Denzer
Categories World Cuisine Recipes Asian
Time 8h20m
Yield 4
Number Of Ingredients 8
Steps:
- Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish.
- Lay beef into the marinade, turning to coat.
- Marinate beef in refrigerator 8 hours to overnight.
- Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade.
- Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel.
- Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes.
- Pour beef stock into the pan and bring to a simmer.
- Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 6.9 g, Cholesterol 49.1 mg, Fat 13.6 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 3.7 g, Sodium 642.7 mg, Sugar 3.3 g
CHILLI & GARLIC BEEF STIR FRY
Quick and easy
Provided by virginiag
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Toss steak in 2 tbsp oil. Stir together ketchup and soy sauce in a jug.
- Heat wok over high heat then stir fry the steak for 1 minute. Remove and set aside. Reduce heat and heat the remaining oil, add the chilli, garlic and peppers, thyen stir fry for 30 secs. Add ketchup mixtuer and bring to boil. Return steak to wok, cover and simmer for 2 mins. Toss through spring onion, cook for 1 minute more then serve.
CHILLI JAM BEEF STIR FRY
This is fast becoming my favourite mid-week dish. It's just so simple. As a variation replace the beef with 6 chicken thigh fillets (into strips) and garnish with 1/4 cup chopped roasted unsalted peanuts, fresh coriander leaves and a squeeze of lime. Reference: Donny Hay, The Instant Cook. Australian measurements used.
Provided by auntchelle
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place first 6 ingredients into a food processor and process until finely chopped.
- Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer.
- Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.
Nutrition Facts : Calories 430.7, Fat 32.7, SaturatedFat 11.5, Cholesterol 35.5, Sodium 27.2, Carbohydrate 31.3, Fiber 3.2, Sugar 24.5, Protein 5.8
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