Chilli Beef Rump Noodles
with bell peppers and scattered scallions
These sweet chilli beef strip noodles are salty, sweet, and just a little bit spicy. The sprinkling of scallions adds crunch and a bit of brightness while the fried veg gets you one step closer to that all-important five-a-day.
(Contains Soya, Wheat)
Dried Chilli Flakes
Red Wine Vinegar
Sweet Chilli Sauce
Not included in your delivery
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim then thinly slice the scallion.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic.
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is hot, add the pepper, garlic and onion.
- Cook until charred, 4-6 mins. Adjust the heat if necessary.
- Stir infrequently as it cooks—you want the pepper to pick up a nice colour.
- Once cooked, remove from the pan and set aside.
- Return the pan to high heat with a drizzle of oil.
- Once the oil is hot, add the beef strips and season with salt and pepper.
- Fry until browned, 5-7 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.
- Once cooked, remove from the pan, cover and set aside. Meat is safe to eat when the outside is browned.
- Return the pan to medium-high heat with another drizzle of oil if necessary.
- Gently separate the udon noodles with your hands, then stir-fry until warmed through, 1-2 mins.
- Pour the soy sauce, tomato paste, red wine vinegar and sweet chilli sauce into the pan.
- Add the charred pepper and onion along with half the chilli flakes (use less if you don't like spice).
- Toss together until everything is well coated.
- Season to taste with salt and pepper and add a splash of water if it needs loosening.
- Divide heaping helpings of saucy noodles between bowls.
- Top with the beef strips.
- Garnish with the scallion and as much of the remaining chilli flakes as you like.