Ignite your senses with this Spicy Szechuan Beef Stir-Fry Noodles with Peppers and Carrots recipe. This dish brings together the fiery flavours of Szechuan cuisine with the simple taste of stir-fry noodles, promising a dining experience that’s both exciting and satisfying.
The Szechuan beef is stir-fried until it’s tender and coated in a spicy Szechuan sauce. This sauce, with its fiery heat and deep flavours, adds a delightful kick to every bite of the beef.
Adding a touch of freshness to the dish are the peppers and carrots. These vegetables, stir-fried to retain their natural crunch, add a refreshing contrast to the spicy beef.
These noodles are tossed in the same Szechuan sauce as the beef, offering a comforting taste that pairs well with the robust flavours of the stir-fry.
This Spicy Szechuan Beef Stir-Fry Noodles with Peppers and Carrots recipe is an excellent choice for those nights when you want a meal that’s quick, comforting, and packed with flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a saucepan, cutting board, knife, garlic press, sieve, bowl and a frying pan.
Spicy Szechuan Beef Stir-Fry Noodles with Peppers and Carrots
Print RecipeIngredients
- 150g Green Beans
- 1 Spring Onion
- 1 Garlic Clove
- 100g Szechuan Paste
- 1 Carrot
- ½ Lime
- 2 Egg Noodle Nests
- 240g Beef Strips
- 100ml Water for the Sauce
Instructions
Step 1: Prepare the Ingredients
Start by bringing a large saucepan of water to a boil with 0.25 tsp of salt for the noodles. Trim and halve the green beans. Trim the carrot (no need to peel) and use a vegetable peeler to peel long ribbons from all sides of the length of the carrot, stopping when you get to the carrot center. Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Step 2: Cook the Noodles
When the water is boiling, add the noodles and cook until tender, about 4 minutes. Once cooked, drain the noodles in a sieve and set aside.
TIP: Run the noodles under cold water to stop them from sticking together.
Meanwhile, pour the Szechuan sauce into a medium bowl. Add the water (see ingredients for amount), the lime zest, and a squeeze of lime juice. Mix well to combine and set aside.
Step 3: Cook the Beef
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the beef strips to the pan and season with salt and pepper.
IMPORTANT: Wash your hands and equipment after handling raw beef.
Fry the beef until browned, about 1-2 minutes, continuously stirring.
TIP: Don’t crowd the pan or your beef strips will stew, not fry! It’s best to cook it in batches.
Once each batch of beef is browned, remove it to rest on a kitchen paper-lined plate.
IMPORTANT: The beef is safe to eat when the outside is browned.
Step 4: Stir-Fry the Vegetables
Wipe out the now-empty frying pan and heat a drizzle of oil on high heat. Add the carrot, green beans, and garlic and stir-fry until the vegetables are tender, about 5-6 minutes. Continue to stir while it cooks.
Step 5: Combine Everything
Once the vegetables are cooked, pour in your sauce and allow it to bubble for a minute. Then add the cooked noodles and beef strips. Toss well to coat everything in the sauce and allow it to cook until everything is piping hot, about 1-2 minutes (keep stirring).
Take the pan off the heat, taste, and season with a little salt or more lime juice if you feel it needs it.
TIP: Add a splash more water if it has become a little dry.
Step 6: Serve the Dish
Divide the Szechuan beef noodles between your bowls, scatter over the spring onion, and enjoy your meal!
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