What are the main ingredients in Chinese Pepper Beef Stir-fry?

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

What is the nutritional information of Chinese Pepper Beef Stir-fry?

Calories: 638, Carbs: 82 grams, Fat: grams, Protein: 51.9 grams, Sugar: 19.3 grams, Salt: 1368 grams

How do I prepare Chinese Pepper Beef Stir-fry?

START WITH THE FOUNDATION: Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. SAUCE STATION: In a bowl, combine the stir-fry sauce, the cornflour, the crushed pepper (to taste), and 30ml of water. Mix until the cornflour is dissolved. SIZZLING, CHEF!: Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the beef strips and fry until browned, 1-2 minutes (shifting halfway). Remove from the pan and set aside. STIR-FRY VEG: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips, the halved green beans, and the sliced onion. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting frequently). ALMOST THERE: When the garlic is fragrant, reduce the heat slightly and pour in the pepper stir-fry sauce. Bring to a simmer and then remove from the heat (stirring constantly). Toss through the cooked beef and the cooked noodles. Season, if necessary. DELISH!: Dish up the pepper stir-fry. Sprinkle over the sesame seeds and the chopped coriander. Good job, Chef!

What should be prepared from my kitchen to make Chinese Pepper Beef Stir-fry?

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

Chinese Pepper Beef Stir-fry

Name: Chinese Pepper Beef Stir-fry
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

Tender beef strips are stir-fried in a honey-soy black pepper sauce with red bell peppers, onions & crunchy green beans, all mixed with stringy eggy noodles. Garnished with sesame seeds & fresh coriander. Our takeaway? It’s better than getting takeaways!

Chinese Pepper Beef Stir-fry

with egg noodles, red bell pepper & crushed black pepper

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Cornflour
Crushed Black Pepper
Egg Noodles
Free-Range Beef Strips
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Green Beans
Onion
Onions
Red Bell Peppers
Stir Fry Sauce
White Sesame Seeds

From your kitchen:

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

Serves 1

START WITH THE FOUNDATION
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SAUCE STATION
In a bowl, combine the stir-fry sauce, the cornflour, the crushed pepper (to taste), and 15ml of water. Mix until the cornflour is dissolved.
SIZZLING, CHEF!
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the beef strips and fry until browned, 1-2 minutes (shifting halfway). Remove from the pan and set aside.
STIR-FRY VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips, the halved green beans, and the sliced onion. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting frequently).
ALMOST THERE
When the garlic is fragrant, reduce the heat slightly and pour in the pepper stir-fry sauce. Bring to a simmer and then remove from the heat (stirring constantly). Toss through the cooked beef and the cooked noodles. Season, if necessary.
DELISH!
Dish up the pepper stir-fry. Sprinkle over the sesame seeds and the chopped coriander. Good job, Chef!

Egg Noodles - 1 cake
Stir-fry Sauce - 32,5ml
Cornflour - 5ml
Crushed Black Pepper - 5ml
Free-range Beef Strips - 150g
Red Bell Peppers - 1
Green Beans - 80g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
White Sesame Seeds - 10ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

START WITH THE FOUNDATION
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SAUCE STATION
In a bowl, combine the stir-fry sauce, the cornflour, the crushed pepper (to taste), and 30ml of water. Mix until the cornflour is dissolved.
SIZZLING, CHEF!
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the beef strips and fry until browned, 1-2 minutes (shifting halfway). Remove from the pan and set aside.
STIR-FRY VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips, the halved green beans, and the sliced onion. Fry until slightly softened, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting frequently).
ALMOST THERE
When the garlic is fragrant, reduce the heat slightly and pour in the pepper stir-fry sauce. Bring to a simmer and then remove from the heat (stirring constantly). Toss through the cooked beef and the cooked noodles. Season, if necessary.
DELISH!
Dish up the pepper stir-fry. Sprinkle over the sesame seeds and the chopped coriander. Good job, Chef!

Egg Noodles - 2 cakes
Stir-fry Sauce - 65ml
Cornflour - 10ml
Crushed Black Pepper - 10ml
Free-range Beef Strips - 300g
Red Bell Peppers - 1
Green Beans - 160g
Onion - 1
Garlic Cloves - 2
Fresh Ginger - 20g
White Sesame Seeds - 20ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

START WITH THE FOUNDATION
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SAUCE STATION
In a bowl, combine the stir-fry sauce, the cornflour, the crushed pepper (to taste), and 45ml of water. Mix until the cornflour is dissolved.
SIZZLING, CHEF!
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the beef strips and fry until browned, 1-2 minutes (shifting halfway). Remove from the pan and set aside.
STIR-FRY VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips, the halved green beans, and the sliced onion. Fry until slightly softened, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting frequently).
ALMOST THERE
When the garlic is fragrant, reduce the heat slightly and pour in the pepper stir-fry sauce. Bring to a simmer and then remove from the heat (stirring constantly). Toss through the cooked beef and the cooked noodles. Season, if necessary.
DELISH!
Dish up the pepper stir-fry. Sprinkle over the sesame seeds and the chopped coriander. Good job, Chef!

Egg Noodles - 3 cakes
Stir-fry Sauce - 97,5ml
Cornflour - 15ml
Crushed Black Pepper - 15ml
Free-range Beef Strips - 450g
Red Bell Peppers - 2
Green Beans - 240g
Onions - 2
Garlic Cloves - 3
Fresh Ginger - 30g
White Sesame Seeds - 30ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

START WITH THE FOUNDATION
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
SAUCE STATION
In a bowl, combine the stir-fry sauce, the cornflour, the crushed pepper (to taste), and 60ml of water. Mix until the cornflour is dissolved.
SIZZLING, CHEF!
Place a deep pan over medium-high heat with a drizzle of oil. When hot, add the beef strips and fry until browned, 1-2 minutes (shifting halfway). Remove from the pan and set aside.
STIR-FRY VEG
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pepper strips, the halved green beans, and the sliced onion. Fry until slightly softened, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and fry until fragrant, 1-2 minutes (shifting frequently).
ALMOST THERE
When the garlic is fragrant, reduce the heat slightly and pour in the pepper stir-fry sauce. Bring to a simmer and then remove from the heat (stirring constantly). Toss through the cooked beef and the cooked noodles. Season, if necessary.
DELISH!
Dish up the pepper stir-fry. Sprinkle over the sesame seeds and the chopped coriander. Good job, Chef!