"The beauty of stir-fries is you can substitute whatever ingredients you have on hand. Prefer chicken? Go for it! And use up any vegetables you have in your fridge!" - Nagi Maehashi
The ingredient of Spicy beef hokkien noodles
- 400g beef rump steak, trimmed, thinly sliced
- 2 tablespoons Homemade Chinese Stir-fry Sauce (see notes)
- 1/4 cup peanut oil
- 2 garlic cloves, crushed
- 1 small brown onion, cut into thin wedges
- 1 red capsicum, sliced
- Extra 1/3 cup Homemade Chinese Stir-fry Sauce
- 2 tablespoons Thai chilli jam paste
- 3 green onions, cut into 3cm lengths
- 200g snow peas, trimmed
- 450g fresh hokkien noodles
- Sliced red chilli, to serve
- Extra sliced green onion, to serve
- Toasted sesame seeds, to serve
The instruction how to make Spicy beef hokkien noodles
- Place beef and stir-fry sauce in a glass or ceramic bowl. Toss to coat. Set aside for 20 minutes to allow flavours to develop.
- Heat 1/2 the oil in a large wok over high heat. Add the beef. Stir-fry for 1 minute 30 seconds or until browned and just cooked through. Using a slotted spoon, transfer to a heatproof bowl. Set aside.
- Heat remaining oil in wok. Add garlic and brown onion. Stir-fry for 30 seconds. Add capsicum. Stir-fry for 1 minute. Transfer mixture to beef in bowl.
- Add the extra stir-fry sauce, 3/4 cup water and chilli jam paste to wok. Stir-fry for 30 to 45 seconds or until sauce starts to boil and thicken. Add green onion and snow peas. Stir-fry for 30 seconds.
- Return the beef and capsicum mixture to wok. Add noodles. Stir-fry for a further 1 minute 30 seconds, tossing until noodles are heated through. Serve topped with chilli, green onion and sesame seeds.
Nutritions of Spicy beef hokkien noodlesfatContent: 491.862 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 40.8 grams carbohydrates
cholesterolContent: 27.7 grams protein
sodiumContent: 60 milligrams cholesterol