Sichuan-Style Crispy Chilli Beef Noodles

• 500 g Beef Mince
• 1 Red Onion, peeled and diced
• 1 Pepper, yellow or red, deseeded and chopped
• 2 Garlic, cloves, minced
• 1 tsp Fresh Ginger, peeled and grated
• 400 g Fresh Egg Noodles, or rice/couscous to serve
• 1 tbsp Sesame Oil
• 1 tbsp Crispy Chilli Oil
• 1 tsp Chinese Five-Spice Powder
• 1 tbsp Dark Soy Sauce
• 1 Lime, juice only
• 2 Spring Onions, finely sliced for garnish
• 1 tbsp Sesame Seeds, for garnish

Instructions

1. 1
   Cook the fresh noodles according to package instructions, drain and set aside.
2. 2
   Heat the sesame oil in a large frying pan or wok over medium-high heat.
3. 3
   Add the diced red onion and cook for 3-4 minutes until beginning to soften.
4. 4
   Add the chopped pepper and cook for another 3-4 minutes until tender.
5. 5
   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. 6
   Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 5-6 minutes, stirring frequently, until the beef is browned all over.
7. 7
   Add the Chinese five-spice powder, crispy chilli oil, and dark soy sauce. Stir well to combine.
8. 8
   Reduce heat to low, cover with a lid, and simmer for 10 minutes. Add a splash of water if the mixture appears too dry.
9. 9
   Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
10. 10
    Add the cooked noodles to the pan and toss everything together until well combined.
11. 11
    Serve immediately, garnished with sliced spring onions and sesame seeds.