Go to the next page to get the Instructions
Instructions
• Preheat oven to 220°C (425°F).
• In a bowl, whisk together the egg, cornstarch, and baking soda.
• Toss the beef strips in the mixture until evenly coated.
• Arrange the beef in a single layer on a baking tray and lightly spray with cooking oil.
• Bake for 30–40 minutes, turning halfway through, until crispy.
• Meanwhile, whisk together the brown sauce, soy sauce, rice vinegar, garlic, ginger, diluted squash, Worcestershire sauce, tomato paste, chili flakes, and beef stock cube.
• Heat a large nonstick wok or skillet and lightly spray with cooking oil.
• Stir-fry the onions, peppers, and carrots for 7–8 minutes until slightly tender.
• Add the prepared sauce and baby corn.
• Simmer for 5–6 minutes until the sauce thickens and becomes glossy.
• Add the crispy beef and bean sprouts, tossing to coat evenly.
• Cook the noodles according to package directions and drain well.
• Divide the noodles between serving bowls.
• Spoon the crispy chilli beef over the noodles.
• Garnish with fresh sliced chili if desired and serve immediately.
Go to the next page to get the Amount Per Serving
