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Low Carb Crispy Chilli Beef Noodles

Takeaway-style crispy chilli beef tossed with Qetoe Low Carb Noodles in a sticky sauce sweetened with Qetoe Sweet Chilli Sauce instead of sugar. All the crunch and heat, with 90% less carbs in the noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Asian
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 1 pack Qetoe Low Carb Noodles
  • 300g lean rump steak, fat trimmed, cut into thin strips
  • 1 tbsp cornflour
  • 1/4 tsp salt
  • 2 tbsp neutral oil
  • 1 red capsicum, sliced
  • 30g spring onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp Qetoe Sweet Chilli Sauce
  • 1/2 tsp chilli flakes

Method
 

  1. Drain and rinse the noodles, then dry-fry in a hot non-stick pan for 2 minutes until squeaky dry. Set aside.
  2. Toss the beef with the cornflour and salt. Heat the oil in a wok or large pan over high heat and fry the beef in two batches for 2 to 3 minutes until crispy, then remove.
  3. Stir-fry the capsicum, garlic and ginger for 2 minutes.
  4. Add the soy sauce, rice vinegar, sweet chilli and chilli flakes and bubble for 1 minute.
  5. Return the beef with the noodles and toss for 1 to 2 minutes until sticky and coated. Top with the spring onion.

Notes

Fry the beef in two batches so the pan stays hot. Crowding it makes the beef steam instead of crisp.