Chilli beef and lemongrass stir-fry

You can easily turn up the heat with a little extra chilli in this quick and fragrant stir-fry.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 3 nests dried fine egg noodles
  • 1 tablespoon olive oil
  • 1 red onion, peeled and sliced
  • 1 red chilli, sliced into rounds
  • 2 garlic cloves, peeled and sliced
  • 20g lemongrass paste
  • 400g extra lean stir-fry beef
  • 1 x 600g pack basics peppers, deseeded and sliced
  • 1 carrot, cut into matchsticks
  • ½ x 200g pack tenderstem broccoli, halved vertically
  • 1 x 200g pack pak choi, sliced
  • 1 tablespoon soy sauce
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Recipe Information

Step by step guide to making Chilli beef and lemongrass stir-fry

  1. Cook the noodles following pack instructions. Meanwhile heat the oil in a wok and cook the onion for 5 minutes, until beginning to soften. Add the chilli, garlic and lemongrass paste, and cook for a further minute.
  2. Add the beef to the wok and cook for 5 minutes, until browned. Transfer the contents of the wok to a bowl, set aside and keep warm.
  3. Add the peppers, carrot and broccoli to the wok, and fry for 5 minutes, until slightly tender. Add the pak choi and cook for a further 2 minutes, until wilted.
  4. Return the beef to the wok along with the egg noodles and soy sauce, and heat through. Spoon into 4 bowls and serve at once.

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Nutritional information for Chilli beef and lemongrass stir-fry

Nutritional information for Chilli beef and lemongrass stir-fry

Nutrition type per serving
Calories 413 kcal
Total Fat 7.1g
Saturated Fat 1.9g
Salt 1.8g
Sugar 15.1g

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