4 -Spring Onions (Scallions), Chopped, Green Stem Separated
1 -Large Brown (Yellow) Onion, Sliced
1 -Small Red, Yellow or Green Bell Pepper (Capsicum), Sliced
6 -Garlic Cloves, Grated
10g (0.3oz) - Ginger, Peeled & Grated
Ground White Pepper
Sauce & Noodles
100ml (3.3oz) - Low Sodium Soy Sauce
1 Tbsp (20g) - Honey
50g (1.7oz) - Sweet Chilli Sauce
2 Tbsp (40ml) - Rice Wine Vinegar
1 Tbsp (20g) - Sambal Oelek
2 Tbsp (40ml) - Chicken Stock
1 Tbsp (20ml) - Dark Soy Sauce
400g (14oz) - Noodles of Choice
Ground White Pepper
Garnish
Spring Onion (Scallion) Stems, Thinly Sliced
Sesame Seeds
Fresh Chilli, Sliced (Optional)
Method
In a bowl, mix the sauce ingredients and set aside.
Place a large, high-rimmed pan or wok over high heat. Spray with avocado oil and add the beef and ground white pepper. Mix and cook for 6-8 minutes or until no longer pink and the moisture has evaporated.
Add spring onion (scallion) and half of the sauce and cook for 2 minutes or until reduced and the beef starts to crisp. Remove from the pan and set aside.
Add more spray oil and the onion and bell pepper (capsicum) in the same pan or wok over medium-high heat. Mix and cook for 5-6 minutes, or until the onion is softened and slightly translucent. Add garlic and ginger and cook for 1 1/2 minutes, mixing regularly.
Add the crispy beef, noodles and remaining sauce and cook for 2 minutes until everything is coated well in the sauce. Remove from the stovetop.
Serve in 5x 750ml meal prep containers and garnish with spring onion (scallion), sesame seeds and sliced chilli (optional). Dig in.