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Asian Recipes
Sweet Chilli Beef Stir-Fry

Sweet Chilli Beef Stir-Fry

with Udon Noodles & Rainbow Veggies

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Rated 3.2 / 4out of 511 ratings
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This super speedy, super colourful bowl of saucy noodles couldn't be simpler – it’s just the thing for those nights when you need dinner on the table ASAP!

Each week, we search the country to source the best produce, with a focus on seasonality, quality, and variety. This week's snow peas were not up to our quality standards so we've replaced them with Asian greens. Don't worry, the recipe will be just as delicious!

Tags:Low Calorie
Allergens:Gluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 clove

garlic

2 bunch

Asian greens

1 unit

red capsicum

1 unit

carrot

1 knob

ginger

1 packet

beef strips

2 tub

sweet chilli sauce

1 packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

Not included in your delivery

olive oil

¼ cup

soy sauce

(ContainsGluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2300 kJ
Fat11.5 g
of which saturates3.5 g
Carbohydrate67.1 g
of which sugars16.5 g
Protein41.1 g
Sodium2350 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Bowl
Small Bowl
Large Pan
Strainer
Chopping board
Knife
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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MARINATE THE BEEF
MARINATE THE BEEF
1

Bring a large saucepan of water to the boil. Finely grate the garlic (or use a garlic press). Finely grate the ginger. Place the beef strips in a medium bowl. In a small bowl, combine the garlic, ginger, sweet chilli sauce and soy sauce. Pour 3 tbs of the ginger-sweet chilli sauce mixture over the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to add flavour and increase tenderness.

COOK THE NOODLES
COOK THE NOODLES
2

While the beef is marinating, add the udon noodles to the boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.

PREP THE VEGGIES
PREP THE VEGGIES
3

While the noodles are cooking, thinly slice the red capsicum into strips. Thinly slice the carrot (unpeeled) into discs. Roughly chop the Asian greens.

COOK THE BEEF
COOK THE BEEF
4

In a large wok or frying pan, heat a drizzle of olive oil over a high heat. Once the oil is hot, add 1/2 the beef strips and cook until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches helps it stay tender and stops it stewing.

COMBINE THE INGREDIENTS
COMBINE THE INGREDIENTS
5

Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the capsicum and carrot and stir-fry until just tender, 2-3 minutes. Add the udon noodles, Asian greens and beef strips and cook until heated through, 1 minute. Remove the pan from the heat and stir through the remaining ginger-sweet chilli sauce mixture.

SERVE UP
SERVE UP
6

Divide the sweet chilli beef and noodle stir-fry between bowls.