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Crispy Beef Stir Fry

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 617kcal
Servings: 5 People
Metric - Imperial

Ingredients

Beef & Vegetables

  • Avocado Spray Oil
  • 1 kg Beef Mince 5% Fat
  • 4 Spring Onions (Scallions) Separated & Sliced
  • 1 Brown (Yellow) Onion Sliced
  • 1 Red Bell Pepper (Capsicum) Sliced
  • 6 Garlic Cloves Grated
  • 10 g Ginger Peeled & Grated
  • Ground White Pepper

Sauce & Noodles

  • 100 ml Low Sodium Soy Sauce
  • 20 g Honey
  • 50 g Sweet Chilli Sauce
  • 30 ml Rice Wine Vinegar
  • 20 g Sambal Oelek
  • 30 ml Chicken Stock
  • 15 ml Dark Soy Sauce
  • 400 g Noodles of Choice Fresh or Dried
  • Ground White Pepper

Garnish

  • Spring Onion (Scallion) Sliced
  • Sesame Seeds
  • Fresh Chilli Sliced

Method

  • In a bowl, mix the sauce ingredients and set aside.
  • Cook the noodles according to the packet instructions, 2 minutes less than stated, then drain 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 the spring onion 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.
  • In the same pan or wok over medium-high heat, add more spray oil, the onion, and the bell pepper (capsicum). Mix and cook for 5–6 minutes, or until softened and the onion is slightly translucent. Add the garlic and ginger and cook for 1½ minutes, mixing regularly.
  • Add the crispy beef, drained noodles, and remaining sauce, and cook for 2 minutes until everything is well coated in the sauce. Remove from the stovetop.
  • Serve in 5 x 750ml meal prep containers and garnish with spring onion, sesame seeds, and sliced chilli (optional). Dig in.
Chef's Tips
Let the beef fully brown and cook off its moisture for the full 6–8 minutes before the sauce goes in — a wet pan stops the beef from crisping once the sauce is added.
Let the beef and first half of the sauce reduce until it visibly thickens and the beef starts to crisp at the edges, as written — this is the step that gives the dish its name, so don't pull it early just because the sauce looks mostly absorbed.
Keep the garlic and ginger moving for that 1 ½ minutes rather than letting them sit — grated aromatics burn fast on high heat, and burnt garlic will turn the whole dish bitter.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.
To reheat, warm in a wok or pan with a splash of chicken stock to loosen the noodles, or microwave in 1-minute bursts until hot. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 617kcalCarbohydrates 70gProtein 53gFat 13gSaturated Fat 4gPolyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 124mgSodium 1450mgPotassium 460mgFiber 2gSugar 13gVitamin A 450IUVitamin C 56mgCalcium 80mgIron 2mg