Chili Beef Sauce

NutritionSortLoading...
Loading...

2 tbsp of sriracha

1 tbsp of sweet chili sauce

1 tbsp of honey

1 tbsp of soy sauce

1 tbsp of rice wine vinegar

Select allAdd

SortLoading...
Loading...

Chili Beef

½ tbsp of oil

1 shallot - finely chopped

1 clove of garlic - finely chopped

10g of ginger - finely chopped

250g of 5% fat beef mince (1lb ~ 250g)

Select allAdd

SortLoading...
Loading...

Dan Dan Noodles

3 nests of egg noodles (1 nest approx 50g)

1 tsp of chili flakes

½ tsp of Sichuan peppercorns - crushed

1 tbsp of sesame seeds + some for garnishing

1 clove of garlic - finely chopped

1 tbsp of oil

2 tbsp of soy sauce

1 tbsp of rice wine vinegar

1 tbsp of peanut butter

½ tbsp of honey

3 spring onions - thinly sliced

Select allAdd

1. In a medium bowl, mix together the sriracha, sweet chili sauce, honey, soy sauce, and rice wine vinegar for the Chili Beef Sauce.

2. Heat the oil for the chili beef in a non-stick pan, on medium heat and cook the shallot, garlic and ginger for 2-3 minutes, until soft. Add the beef mince, cook on high heat, until brown all over, then add the Chili Beef Sauce, stir to combine and cook for 5-10 minutes, until the sauce has completely soaked into the beef mince. You can’t really over cook chili beef here - if you want the beef to be crispy, then cook without stirring for a few minutes until caramelized.

3. Bring a large saucepan of water to the boil and cook the egg noodles according to packet instructions.

4. For the Dan Dan noodles, place the chili flakes, Sichuan peppercorns, sesame seeds and garlic in a heatproof bowl. Heat the oil in a pan or saucepan until very hot, then pour the oil into the bowl, it should sizzle for about 30 seconds, then add the soy sauce, rice wine vinegar, honey, peanut butter and whisk until combined. Add a splash of noodle water to the sauce and mix again.

5. Drain and add the cooked noodles to the dan dan sauce, along with half the Chili Beef, the spring onions and toss to combine.