Beef and Veal: Beef and Veal Dishes: Sweet Chili Beef

Thai stir-fry with noodles, sweet chili sauce and basil.

Author: Meat & Livestock Australia
Date: January 02, 2013

Serves: 4 person(s)
Yield: 4 x approx. 1-1/4 cup servings

Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 30 mins (for freezer and pre-cooking noodles)


    500.00 g lean beef stir-fry strips
    2 tsp canola oil
    1 tsp crushed garlic
    2 green onions (spring onions/scallions), sliced
    1 carrot, cut into strips
    2 tsp Thai red curry paste
    2 Tbsp sweet Thai chili sauce
    85.71 g cherry tomatoes, quartered
    4 Tbsp chopped basil or coriander
    114.29 g Chinese dried noodles, cooked to package directions


    To prepare beef strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain of the steak in very thin strips.

    Mix beef strips with oil and garlic. Heat wok or frying pan on high (no need to add any extra oil). Stir-fry beef strips in small batches for 1 to 2 minutes. Remove when cooked and allow pan to reheat before stir-frying next batch.

    Add onions and carrot to pan with a sprinkling of water, stirring for 2 to 3 minutes. Return stir-fried beef strips. Stir in curry paste, chili sauce, tomatoes, and basil. Add cooked noodles. Toss to heat through, about 1 to 2 minutes.


    Serve with grated cucumber and a slice of lime. Garnish with basil or coriander leaves.

    Recommended Cuts:
    Beef strips available at point of purchase for stir-frying
    Prepared from blade, fillet, rib eye [Scotch fillet], round, rump, sirloin, or topside steak.

Nutritional Information
(Per Serving)

Calories:329 cals
Kilojoules:1,374 kJ
Fat:9.4 g
Carbohydrates:28.7 g
Protein:27.2 g
Cholesterol:53.3 mg
Sodium:229 mg
Saturated Fat:2.3 g
Fiber:1.2 g
Calcium:58.0 mg
Total Sugars:4.6 g

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