Mild chilli beef stir-fry
Turn leftover roast beef into a vibrant Asian stir-fry, with a little chilli and lots of veg.
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
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You will need
- 2 nests fine egg noodles
- 1 tablespoon olive oil
- 1 red onion, peeled and sliced
- 1 red chilli, deseeded and thinly sliced
- 2 garlic cloves, peeled and finely sliced
- 1 tablespoon five spice paste
- 600g mixed peppers, deseeded and sliced
- 1 carrot, cut into matchsticks
- 200g pack tenderstem broccoli, halved vertically
- 300g leftover cooked roast beef, cut into bite-size pieces
- 2 tablespoons light soy sauce
Recipe Information
Step by step guide to making Mild chilli beef stir-fry
- Bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and set aside.
- Heat the oil in a large wok or frying pan. Add the onion and stir-fry for 2-3 minutes, until beginning to soften. Add the chilli, garlic and five spice paste and stir-fry for a further minute.
- Add the peppers, carrot and broccoli to the wok and stir-fry for 3 minutes, until just tender.
- Add the leftover roast beef to the wok along with the cooked and drained egg noodles, soy sauce and 100ml of water. Heat through, stirring, then divide between 4 bowls and serve immediately.
Summary of customer ratings and reviews
Nutritional information for Mild chilli beef stir-fry
Nutritional information for Mild chilli beef stir-fry
Nutrition type | per serving |
---|---|
Calories | 352 kcal |
Total Fat | 6.1g |
Saturated Fat | 1.6g |
Salt | 1.12g |
Sugar | 16.1g |
This recipe is:
- No dairy products
- Cutting down fat
Here are your recipe ingredients
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£2.80
£1.12/100ml
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95p
95p/kg
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57p
88p/100g
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22p
22p/ea
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69p
69p/kg
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£1.60
£8.00/kg
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59p
39p/100ml