BEEF Chilli & MINT Stir-Fry
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A quick and flavorful beef stir-fry with chilli, garlic, peanuts, and fresh mint. Ready in just 15 minutes, this dish combines tender beef strips with crunchy peanuts and bean sprouts, all tossed in a savory sauce.
Ingredients
- 4/13 lbs fine egg noodles
- 2 1/2 tbsp groundnut (peanut) oil
- 2 clove garlic
- 2.5 fresh root ginger
- 1 red chilli
- 2 sirloin steaks
- 1 15/16 oz peanuts
- 1 tsp rice wine vinegar
- 1 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1/3 lbs bean sprouts
- 1 small mint leaves
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 293 mg
- Iron: 4.52 mg
- Magnesium: 102 mg
- Phosphorus: 369 mg
- Potassium: 891 mg
- Zinc: 2.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4/13 lbs fine egg noodles
- 2 1/2 tbsp groundnut (peanut) oil
- 2 clove garlic
- 2.5 fresh root ginger
- 1 red chilli
- 2 sirloin steaks
- 1 15/16 oz peanuts
- 1 tsp rice wine vinegar
- 1 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1/3 lbs bean sprouts
- 1 small mint leaves
Let's Cook
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Step 1.
Cook the noodles in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with ½ tablespoon of the groundnut oil to prevent sticking, then set aside.
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Step 2.
While the noodles cook, peel and finely slice the garlic and ginger. Cut the top off the red chilli, then slice the chilli. Trim the fat off the sirloin steaks and slice into strips about 2mm thick.
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Step 3.
Heat a wok over high heat and add 1 tablespoon of the groundnut oil. Add the peanuts and stir-fry for 1 minute or until golden. Remove with a slotted spoon and transfer to kitchen paper to drain. Tip the oil out of the wok and return it to high heat.
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Step 4.
Once the wok is smoking, add the remaining 1 tablespoon of oil and the beef strips. Leave to sear for 40 seconds without stirring, then stir-fry for 30 seconds until the beef takes on some colour. Add the sliced garlic, ginger, and chilli, and continue to stir-fry for 2–3 minutes until golden.
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Step 5.
Pour in the rice wine vinegar, light soy sauce, and oyster sauce, and mix well. Add the bean sprouts and stir-fry for 1–2 minutes until just tender but still with a little bite. Turn off the heat, then tip in the peanuts and add the mint leaves. Give it a final mix, then add the cooked noodles, stir to combine, and serve immediately.