1 pack of Arley’s Beef pieces
300g fresh noodles (rice or egg)
1 tbsp rapeseed oil
1 large red onion
1 green pepper
1 yellow pepper
2 garlic cloves, crushed
1 fresh red chilli, finely sliced
1 small handful fresh coriander, chopped finely
50g crispy onions
For the Sauce:
2 tbsp soy sauce
½ tsp brown sugar (optional)
1 tbsp Gochujang or Sriracha
1 tsp sesame oil
1. Begin by placing the soy sauce, brown sugar, Gochujang or Sriracha and sesame oil into a small bowl. Stir well to combine then place to one side.
2. Now bring a wok or large frying pan to a medium high heat, then pour in the rapeseed oil. Finely slice the onion and peppers, and add them to the hot pan, tossing frequently, and cooking for around 3 minutes.
3. Next add the Beef pieces, followed swiftly by the sauce you made at the beginning, the crushed garlic and half the fresh chilli. Fry all the ingredients for around 8 minutes, stirring frequently so the vegetables and beef are crispy and golden on the edges, but not burnt.
4. Once cooked to perfection, place in a serving bowl and top with the coriander, remaining chilli and crispy onions.