Crispy chilli beef is a takeaway favourite that is easy to make at home: thin strips of beef fried until crunchy, then tossed in a sticky, spicy sauce. This version uses Qetoe Sweet Chilli Sauce instead of sugar and Qetoe Low Carb Noodles, which have 90% less carbs than regular noodles, so Friday fakeaway stays on the menu.
Serves 2 | Prep 10 min | Cook 15 min
Per serve: 398 cal, 37g protein, 16g carbs
Ingredients
- 1 pack Qetoe Low Carb Noodles
- 300g lean rump steak, fat trimmed, cut into thin strips
- 1 tbsp cornflour
- 1/4 tsp salt
- 2 tbsp neutral oil
- 1 red capsicum, sliced
- 30g spring onion, sliced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp Qetoe Sweet Chilli Sauce
- 1/2 tsp chilli flakes
Method
- Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
- Toss the beef with the cornflour and salt. Heat the oil in a wok or large pan over high heat and fry the beef in two batches for 2 to 3 minutes until crispy, then remove.
- Stir-fry the capsicum, garlic and ginger for 2 minutes.
- Add the soy sauce, rice vinegar, sweet chilli and chilli flakes and bubble for 1 minute.
- Return the beef with the noodles and toss for 1 to 2 minutes until sticky and coated. Top with the spring onion.
Tips
Fry the beef in two batches so the pan stays hot. Crowding it makes the beef steam instead of crisp.
