Beef Stir Fry with Noodles and Sticky Sauce

Ingredients:

For the Beef:

500g steak, sliced

2 tablespoons cornflour

2 teaspoons Chinese 5 spice

For the Vegetables:

2 green peppers, deseeded and sliced into thin strips

3 spring onions, trimmed and sliced

2 teaspoons red chili, finely chopped

2 cloves garlic, minced

4 cm piece of ginger, minced

For the Sauce:

2 tablespoons tomato ketchup

3 tablespoons soy sauce

3 tablespoons sweet chili sauce

3 tablespoons rice vinegar

4 tablespoons water

For the Noodles:

150g dried egg noodles

To Cook and Garnish:

2 tablespoons sunflower oil

Directions:

Toss the sliced steak with cornflour and Chinese 5 spice in a bowl until evenly coated.

Cook the dried egg noodles according to the package instructions. Drain and set aside.

Whisk together tomato ketchup, soy sauce, sweet chili sauce, rice vinegar, and water in a small bowl to prepare the sticky sauce.

Heat 1 tablespoon of sunflower oil in a large skillet or wok over medium-high heat. Add the coated steak and stir-fry for 3-4 minutes until browned and cooked through. Remove and set aside.

Add the remaining tablespoon of sunflower oil to the same skillet. Stir-fry the green peppers, spring onions, red chili, garlic, and ginger for 2-3 minutes until softened and fragrant.

Return the cooked beef to the skillet and pour in the sticky sauce. Stir to coat and cook for 2-3 minutes until the sauce thickens.

Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are well coated with the sauce.

Serve hot, garnished with extra spring onions or sesame seeds if desired.

Servings: 4