Sweet Chili Beef

Sweet Chili Beef

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


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Serves: 4 person(s) Change

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

Yield: 4 x approx. 1-1/4 cup servings

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Dairy-Free Recipe


  • 17 1/2 oz 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
  • 3 oz cherry tomatoes, quartered
  • 4 Tbsp chopped basil or coriander
  • 4 oz 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.

Thanks to Meat & Livestock Australia

Nutritional Info (per serving)

CALORIES 329 cals
Kilojoules 1,374 kJ
Fat 9.4 g
Saturated Fat 2.3 g
Cholesterol 53 mg
Sodium 229 mg
Carbohydrates 28.7 g
Fiber 1.2 g
Total Sugars 4.6 g
Protein 27.2 g
Calcium 58.0 mg
Note: A dash indicates no data is available.