Crispy Beef Stir-Fry with Garlic and Sesame

Crispy Beef Stir Fry

Beef & Vegetables

• Avocado Spray Oil (Non-Aerosol)
• 1kg (2.2lb) – 2.2lb – Beef Mince (5% Fat)
• 4 – Spring Onions (Scallions), Chopped, Green Stem Separated
• 1 – Large Brown (Yellow) Onion, Sliced
• 1 – Small Red, Yellow or Green Bell Pepper (Capsicum), Sliced
• 6 – Garlic Cloves, Grated
• 10g (0.3oz) – Ginger, Peeled & Grated
• Ground White Pepper

Sauce & Noodles

• 100ml (3.3oz) – Low Sodium Soy Sauce
• 1 Tbsp (20g) – Honey
• 50g (1.7oz) – Sweet Chilli Sauce
• 2 Tbsp (40ml) – Rice Wine Vinegar
• 1 Tbsp (20g) – Sambal Oelek
• 2 Tbsp (40ml) – Chicken Stock
• 1 Tbsp (20ml) – Dark Soy Sauce
• 400g (14oz) – Noodles of Choice
• Ground White Pepper

Garnish

• Spring Onion (Scallion) Stems, Thinly Sliced
• Sesame Seeds
• Fresh Chilli, Sliced (Optional)

• Whisk all sauce ingredients together in a bowl and set aside.
• Heat a large, high-sided pan or wok over high heat. Spray with avocado oil, add the beef and a pinch of white pepper, then cook, stirring, for 6–8 minutes until the beef is browned and most moisture has evaporated.
• Stir in the spring onion greens and half the sauce, cooking for about 2 minutes until the sauce reduces and the beef begins to crisp. Remove the beef from the pan and set aside.
• Add another spray of oil, then add the sliced onion and bell pepper to the same pan over medium-high heat. Cook for 5–6 minutes until softened and slightly translucent. Add the garlic and grated ginger and cook, stirring, for 1½ minutes.
• Return the crispy beef to the pan with the cooked noodles and the remaining sauce. Toss or stir for 2 minutes until everything is evenly coated and heated through. Remove from heat.
• Divide into five 750ml meal-prep containers and garnish with sliced spring onion stems, sesame seeds and sliced chilli if using. Serve or store as desired.