Chili and Garlic Beef Noodles

These quick and easy Chili and Garlic Beef Noodles are packed full of flavor, with a great chili kick.

I love making noodle dishes midweek, they are so quick, easy, and versatile. You can throw in whatever protein and vegetables you have laying around, and the result is always delicious.

This noodle dish combines a few simple flavors to give a dinner with a delicious kick

I've kept it simple here, but you can always throw in your chopped mixed vegetables too - or downgrade the chili :)

Chili and Garlic Beef Noodles

Serves 4

400 g rump steak, seasoned on both sides

1 large red chili, diced

6 cloves garlic, crushed

200 g dried egg noodles

1 cup beef stock (low sodium)

1 Tbsp sriracha 

1 Tbsp low sodium soy sauce

1 spring onion (scallion), sliced

1. Heat a cast iron skillet or fry pan over a high heat and cook steak to your liking. Set aside to rest, covered with tin foil to keep warm.

2. Cook noodles following the package directions. Drain and set aside. Return the pot to the heat and spray with a bit of oil. Add the chili and garlic and fry until fragrant.

3. Combine the beef stock, sriracha, and soy sauce together in a small bowl. Add noodles back to pot with the chili and garlic, and pour over the sauce. Toss to combine well ans heat through.

4. Pour the resting juices from the steak into the noodles and toss. Slice the steak and serve noodle in bowls topped with steak and spring onion