Szechuan Beef Noodle Stir-Fry Recipe

Chinese cuisine · 480 calories

Szechuan Beef Noodle Stir-Fry recipe

About this recipe

This Szechuan Beef Noodle Stir-Fry is a spicy, street-style delight that brings bold Chinese flavors to your plate. Perfect for spice lovers and meat enthusiasts, this dish combines tender chicken with vibrant vegetables and noodles, all coated in a fiery Szechuan sauce. The recipe is designed to satisfy your craving for a quick, high-protein meal while adhering to your dietary preferences. With its rich, smoky, and spicy profile, this stir-fry is a perfect lunch option to break the monotony of everyday meals. Whether you're a busy professional or someone looking for a satisfying and easy meal, this dish is sure to become a favorite.

Ingredients

  • 1 liter Sunflower Oil
  • 100 g Til
  • 100 G Lasun Shengdana Chutney (Garlic Peanut Chutney)
  • 1 kg Bell Peppers
  • 1 pc (approx. 500 g to 800 g) Cabbage
  • 300 g Ramen Noodles
  • 500Ml Habit Toasted Sesame Oil Cold Presses
  • 1 kg Beef Boneless
  • 100 g Garlic
  • 80 g Soya Sauce
  • 500 g Sugar
  • - Rice Vinegar
  • 500 g Capsicum Green

Instructions

  1. 1. Cook the egg noodles according to the package instructions. Drain, rinse under cold water, and set aside.
  2. 2. Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and stir-fry for 5-6 minutes until fully cooked and golden. Remove the beef and set aside.
  3. 3. In the same wok, add the remaining sesame oil. Stir-fry the minced garlic and ground Szechuan peppercorns for 30 seconds until fragrant.
  4. 4. Add the red and green bell peppers and shredded cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
  5. 5. Return the beef to the wok and mix with the vegetables. Add the soy sauce, chili garlic sauce, rice vinegar, and sugar. Stir well to coat the ingredients evenly.
  6. 6. Pour in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef and vegetables.
  7. 7. Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce and heated through.
  8. 8. Garnish with toasted sesame seeds and serve hot.