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Cut any excess fat from your steak then slice into long, thin strips. Transfer beef strips into a large bowl, crack an egg and add soy sauce and sesame oil to bowl. Massage into the beef strips, until coated all over. Transfer beef strips in batches to cornflour and mix until coated.
In a small bowl, mix together all sweet chilli sauce ingredients until fully combined.
Heat oil in a large pan and add beef strips. Cook beef for 5-10 mins, until crispy all over, then remove from pan and place on kitchen towels to remove excess oil.
Heat another tsp of oil in pan, then add red bell pepper, red chillies and carrot. Stir fry for 2-3 mins, then add sauce to pan and bring to a low simmer. Simmer for 1 before adding crispy beef back to pan along with thick udon noodles and spring onions. Toss to combine and make sure everything is coated in sweet chilli sauce.
Nutritional Info
Per serving:
Cals – 679
Carbs – 85g
Protein – 41g
Fat – 19g
Ingredients
Serves 3
For the Crispy beef:
- 300g of frying steak.
- 1 egg.
- Tbsp of soy sauce.
- Tsp of sesame oil.
- 1-2 tbsp of groundnut oil.
For the Sweet Chilli Sauce:
- Tbsp of dark soy sauce.
- 2 tbsp of sweet chilli sauce.
- 2 tbsp of ketchup.
- 2 tbsp of honey.
- 3 tbsp of rice wine vinegar.
For the Stir Fry:
- Tsp of groundnut oil.
- 1 red bell pepper - chopped.
- 2 red chilli - left whole, but ends chopped.
- 1 carrot - cut into matchsticks.
- 3 servings of straight-to-wok thick udon noodles.
- 4-5 spring onions - chopped into large strips.
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