Instead of deep-fried beef strips, we use lean mince in our crispy chilli beef, making this delicious dish low in saturated fat.
300 calories per serving
Fakeaway chilli beef: 3.2g saturated fat per serving
Takeaway chilli beef: 10.8g sat fat per serving
- 1 tbsp peanuts, unsalted
- 1 tbsp sesame oil
- 1 tsp Chinese five spice
- 200g lean minced beef
- 2 cloves garlic, chopped
- Thumb-sized piece of ginger, grated
- 1 tsp runny honey
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 lime, juiced
- 1 red chilli, sliced
- 100g rice noodles
- 2 spring onions, sliced
- 1 carrot, julienned
- 50g radishes, sliced
- ½ an iceberg lettuce, shredded
- Handful of fresh coriander leaves, to garnish
- Lightly toast the peanuts in a dry frying pan, crush in a pestle and mortar and put aside.
- Put the sesame oil and the Chinese five spice into a wok, set over a medium-to-high heat and add the mince, breaking it apart with a wooden spoon. Cook for 3 minutes.
- Add half the garlic and ginger and the honey and stir-fry for 5 minutes until meat starts to crisp up.
- Meanwhile, add the remaining garlic and ginger to a small bowl, followed by the fish sauce, soy sauce, lime juice and red chilli to make a dressing.
- Cook the noodles according to packet instructions. In a large bowl, add the spring onions, carrot, radishes and iceberg lettuce and toss to combine.
- To serve, place large spoonfuls of salad on the plates followed by the noodles. Spoon over the crispy beef, sprinkle with the peanuts and drizzle with the dressing. Garnish with fresh coriander.