Chilli beef noodles

Ingredients (serves 4)

  • 200g bean vermicelli noodles
  • 2 tbsp peanut oil
  • 2 small red chillies, finely diced
  • 2 medium red capsicums sliced
  • 1 medium green capsicum sliced
  • 2 large yellow banana peppers, sliced
  • 400g lean beef strips
  • 2 tsp sweet paprika
  • ⅓ cup tomato paste, no added salt
  • 4 small flat mushrooms, trimmed and sliced
  • 3 tsp oyster sauce
  • ½ cup (125ml) salt-reduced beef stock

Method

1. Place noodles in a bowl. Cover with cold water following the packet instructions and set aside.

2. Heat half the oil in a large wok over a high heat. Add chilli, capsicum and peppers and stir fry for 4–5 minutes. Spoon capsicum mix into a dish and set aside. 

3. Heat the remaining oil in wok. Stir fry meat for 2–3 minutes. Reduce heat and stir in paprika, tomato paste, mushrooms, oyster sauce and stock.

4. Stir the chilli, capsicum and peppers into the beef, cover and cook for 2–3 minutes or until heated through, stirring occasionally.

5. Drain the noodles and separate with a fork. Add noodles to the wok, stir until hot and serve.

Recipe provided courtesy of Kate Freeman – The Healthy Eating Hub

Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.
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