Name: Sweet Chilli beef and Pepper Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 400g (14 oz) rump steak, thinly sliced; 3 tbsp cornflour (cornstarch); 1/2 tsp salt; 1/2 tsp pepper; Vegetable oil, for frying; 200g (7 oz) dried medium egg noodles; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, sliced; 2 garlic cloves, minced; 1 tsp minced ginger; 2 tbsp soy sauce; 3 tbsp sweet chilli sauce; 2 tbsp tomato ketchup; 2 tbsp brown sugar; 2 tbsp rice vinegar or white wine vinegar; 1 red chilli, thinly sliced (optional); 2 spring onions, chopped (to garnish)

Why You’ll Love This Recipe

You get the satisfying crunch of crisped beef, the chew of noodles and the freshness of vegetables—all wrapped in a bold sauce that hits sweet, tangy and spicy notes. It’s quick to make, doesn’t require deep frying and makes for a standout “home takeaway” style meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh or dried egg noodles
Sirloin steak, thinly sliced
Cornflour (cornstarch)
Salt & black pepper
Neutral-flavour oil (for frying)
Red bell pepper, sliced
Broccoli florets
Garlic, minced
Fresh ginger, minced
Fresh lime juice
Dark soy sauce
Caster (superfine) sugar
Red chilli, finely chopped
Spring onions

Directions

If using fresh egg noodles, prepare as needed. If using dried, cook according to packet instructions, drain, rinse under cold water and toss with a little sesame oil to prevent sticking.
Place the steak strips in a bowl and toss with cornflour, salt and pepper to lightly coat.
Heat oil in a wok or large frying pan over high heat. When hot, fry the steak strips (in batches if necessary) until dark brown and crispy on the edges, about 4–6 minutes. Remove and set aside.
In the same pan, reduce to medium heat and add a little more oil if needed. Stir-fry the red pepper and broccoli florets for 2–3 minutes until just tender-crisp.
Add the garlic and ginger, stir for 30 seconds until fragrant.
Mix together the sauce ingredients: lime juice, dark soy sauce, sugar and chopped chilli. Pour into the pan and increase heat to let it bubble for 2–3 minutes until reduced by about one-third.
Return the crispy steak to the pan, add the noodles, and toss everything together until hot and well coated, about 2–3 minutes. Stir through the spring onions.
Serve immediately, with optional extra chopped chilli or spring onions on top.

Servings and timing

Serves: 4 people
Preparation time: about 5 minutes
Cook time: about 15 minutes
Total time: approx. 20 minutes

Variations

Use chicken strips or tofu instead of steak for a different protein.
Swap in other veggies like carrot ribbons, snap peas or baby corn for added crunch.
Adjust the heat level: use milder chillies or reduce sugar for less sweetness.
For gluten-free: use tamari instead of soy sauce and check all other sauces for gluten.
For extra sauce, increase the quantities of soy sauce, lime juice and sugar by half.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm in a pan over medium heat until piping hot. Add a splash of water if the sauce has thickened.
Alternatively, microwave in short bursts, stirring in between.
Note: The beef may soften on reheating and lose some crisp texture, so for best quality, serve fresh.

FAQs

What type of noodles should I use?

You can use fresh medium egg noodles for speed. If using dried egg noodles, cook according to packet instructions, rinse under cold water and toss with a little oil to prevent sticking.

Can I use a different cut of beef?

Yes, you can use flank, skirt or rump steak. Just be sure to slice thinly against the grain so the meat stays tender.

How can I make this dish gluten-free?

Replace dark soy sauce with gluten-free tamari. Also check all sauces and ingredients to ensure they are gluten-free.

Will the beef stay crispy?

The beef will be crispy shortly after frying, but it will soften once combined with sauce and noodles. For the crispiest texture, serve immediately after tossing.

Can I prepare the sauce ahead of time?

Yes, you can mix the sauce ingredients in advance and store them in the fridge. Prepare the rest of the dish fresh for the best flavour and texture.

Is this meal very spicy?

It has a moderate kick from fresh red chilli. You can reduce or omit the chilli for a milder version, or use a mild variety.

How do I stop the noodles from becoming mushy?

Avoid overcooking the noodles. Rinse them under cold water after boiling and toss with a little oil. Add them at the end of cooking and heat just until warmed through.

Can I freeze the leftovers?

You can freeze it, but note that the texture of the beef and noodles will change. The beef may lose its crispiness and the noodles may soften. For best results, enjoy fresh or refrigerate for short-term use.

What side dishes go well with this?

This is a complete meal on its own. If you’d like an accompaniment, try a simple green salad, steamed greens, or lightly pickled cucumber to cut through the richness.

Can I double the recipe for more people?

Yes, just scale up all ingredients proportionally. When frying the beef, avoid overcrowding the pan—cook in batches to keep the beef crispy.

Conclusion

This crispy chilli beef noodles recipe is a vibrant and fast-cooking dish that gives you the taste of a takeaway with home-kitchen ease. With thinly sliced beef, fresh noodles and crunchy veg, all coated in a bright, sticky chilli lime sauce, it hits all the right notes for flavour and texture. Perfect for a weeknight indulgence, and flexible enough to adapt to your dietary preferences. Enjoy!