What are the main ingredients in Sweet Chilli Beef Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Sweet Chilli Beef Stir-fry?

Calories: 763, Carbs: 290 grams, Fat: grams, Protein: 47.6 grams, Sugar: 30.7 grams, Salt: 1484 grams

How do I prepare Sweet Chilli Beef Stir-fry?

CHAR THE VEGGIES: Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrot for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 2-3 minutes until cooked through but still al dente. Drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside. GET THE SEEDS GOLDEN!: Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. BOWL UP: Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger and cucumber matchsticks. Finish with a sprinkling of toasted sesame seeds and fresh, chopped coriander. Easy as that, Chef! EGG NOODLES: Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. STIR FRY TIME: While the noodles are cooking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the beef strips for 1-2 minutes until browned but not cooked through, shifting occasionally. Add the soy sauce, 2 tbsp of water, and the sweet chilli sauce (to taste). Toss through the beef until coated. Add in the charred broccoli and carrot and cook for another minute until reheated, shifting constantly. Remove from the heat on completion.

What should be prepared from my kitchen to make Sweet Chilli Beef Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Sweet Chilli Beef Stir-fry

A classic stir fry with more oomph and less effort! Tender beef strips coated in sweet chilli and soy sauce with warm, crunchy veg and silky noodles. Scattered with coriander, sesame seeds, and cucumber to keep things fresh.

Sweet Chilli Beef Stir-fry

with charred broccoli & carrot, pickled ginger and egg noodles

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Broccoli Florets
Carrot
Cucumber
Egg Noodles
Free-range Beef Rump Strips
Fresh Coriander
Low-Sodium Soy Sauce
Pickled Ginger
Thai Sweet Chilli Sauce
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrot for 5-6 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 1-2 minutes until cooked through but still al dente. Drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
EGG NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STIR FRY TIME
While the noodles are cooking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the beef strips for 1-2 minutes until browned but not cooked through, shifting occasionally. Add the soy sauce, 1 tbsp of water, and the sweet chilli sauce (to taste). Toss through the beef until coated. Add in the charred broccoli and carrot and cook for another minute until reheated, shifting constantly. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger and cucumber matchsticks. Finish with a sprinkling of toasted sesame seeds and fresh, chopped coriander. Easy as that, Chef!

White Sesame Seeds - 5ml
Broccoli Florets - 100g
Carrot - 120g
Egg Noodles - 1 cake
Free-range Beef Rump Strips - 150g
Low Sodium Soy Sauce - 10ml
Thai Sweet Chilli Sauce - 50ml
Pickled Ginger - 15g
Cucumber - 50g
Fresh Coriander - 3g

Download the Recipe

Serves 2

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrot for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 2-3 minutes until cooked through but still al dente. Drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
EGG NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STIR FRY TIME
While the noodles are cooking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the beef strips for 1-2 minutes until browned but not cooked through, shifting occasionally. Add the soy sauce, 2 tbsp of water, and the sweet chilli sauce (to taste). Toss through the beef until coated. Add in the charred broccoli and carrot and cook for another minute until reheated, shifting constantly. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger and cucumber matchsticks. Finish with a sprinkling of toasted sesame seeds and fresh, chopped coriander. Easy as that, Chef!

White Sesame Seeds - 10ml
Broccoli Florets - 200g
Carrot - 240g
Egg Noodles - 2 cakes
Free-range Beef Rump Strips - 300g
Low Sodium Soy Sauce - 20ml
Thai Sweet Chilli Sauce - 100ml
Pickled Ginger - 30g
Cucumber - 100g
Fresh Coriander - 5g

Download the Recipe

Serves 3

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil the kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrot for 6-7 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 2-3 minutes until cooked through but still al dente. Drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
EGG NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STIR FRY TIME
While the noodles are cooking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the beef strips for 1-2 minutes until browned but not cooked through, shifting occasionally. Add the soy sauce, 2 tbsp of water, and the sweet chilli sauce (to taste). Toss through the beef until coated. Add in the charred broccoli and carrot and cook for another minute until reheated, shifting constantly. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger and cucumber matchsticks. Finish with a sprinkling of toasted sesame seeds and fresh, chopped coriander. Easy as that, Chef!

White Sesame Seeds - 15ml
Broccoli Florets - 300g
Carrot - 360g
Egg Noodles - 3 cakes
Free-range Beef Rump Strips - 450g
Low Sodium Soy Sauce - 30ml
Thai Sweet Chilli Sauce - 150ml
Pickled Ginger - 45g
Cucumber - 150g
Fresh Coriander - 8g

Download the Recipe

Serves 4

GET THE SEEDS GOLDEN!
Place a pan or wok (that has a lid) over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHAR THE VEGGIES
Boil a full kettle for step 3. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrot for 7-8 minutes until lightly charred, shifting occasionally. Add a splash of water, cover with the lid, and allow to steam for 3-4 minutes until cooked through but still al dente. Drain any remaining water from the pan and transfer the veg to a bowl. Season to taste and set aside.
EGG NOODLES
Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
STIR FRY TIME
While the noodles are cooking, return the pan or wok to a high heat with another drizzle of oil. When hot, fry the beef strips for 1-2 minutes until browned but not cooked through, shifting occasionally. Add the soy sauce, 4 tbsp of water, and the sweet chilli sauce (to taste). Toss through the beef until coated. Add in the charred broccoli and carrot and cook for a further 2 minutes until reheated, shifting constantly. Remove from the heat on completion.
BOWL UP
Dish up a pile of silky noodles and top with the sweet chilli stir fry. Scatter over the chopped, pickled ginger and cucumber matchsticks. Finish with a sprinkling of toasted sesame seeds and fresh, chopped coriander. Easy as that, Chef!