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
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Recipe Information

Step by step guide to making Mild chilli beef stir-fry

  1. Bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and set aside.
  2. 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.
  3. Add the peppers, carrot and broccoli to the wok and stir-fry for 3 minutes, until just tender.
  4. 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.

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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

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