Leftover crispy shredded beef recipe

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  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 400 calories / serving
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Using ready cooked beef and noodles plus Chinese favourites, such as soy sauce, ginger and spring onions, this super speedy one-pan supper is great for throwing together after work. This recipe is a mouthwatering leftovers idea from our traditonal roast beef fillet dish. 

The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Mix together the egg, cornflour, five spice powder and 2 pinches of salt in a medium bowl. Add the beef and turn to coat thoroughly.

In a small bowl, combine the sugar, rice wine vinegar and soy sauce. Set aside.

Heat the oil in a wok or large non-stick frying pan. Fry the beef in a few batches for 3 minutes per batch. Remove with a slotted spoon and drain on kitchen paper.

Once all the beef is cooked, add the carrot and pepper to the wok and stir fry for 3 minutes. Then add the ginger, spring onions and red chilli. Cook for a further minute, add the soy sauce mixture and simmer for a minute. Now add the beef and noodles, stir until heated right through. Serve immediately.

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Please note that 200g (7oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 


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  • Ingredients

  • 1 egg, beaten
  • 2tbsp cornflour
  • 2tsp Chinese five spice powder
  • 200g (7oz) leftover roast beef fillet, sliced
  • 1tbsp sugar
  • 3tbsp rice wine vinegar
  • 2tbsp soy sauce
  • 100ml (3 1/2oz) vegetable oil
  • 1 carrot, sliced into thin strips
  • 1 red pepper, thinly sliced
  • 15g (1/2oz) fresh root ginger, peeled and finely chopped
  • 2 spring onions, diced
  • 1 red chilli
  • 150g (5oz) straight to wok medium noodles
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  • Energy 1682kj 400kcal 20%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 13g 14%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 53.6g Protein 21.2g Fibre 4g

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