This is the sort of takeaway that arrives looking innocent and then quietly sets your face on fire halfway through. Tender beef strips. Sticky noodles. Garlic. Chillies. Sweet heat. Crispy vegetables. A glossy firecracker sauce that clings to absolutely everything and somehow gets better with every bite. Sweet first. Then savoury. Then the chilli turns up and reminds you who's in charge.
You’ll Need
500g beef steak (rump, sirloin, or frying steak), sliced thin
250g straight-to-wok noodles, 1 red pepper, sliced
1 small onion, sliced, 2 spring onions, sliced
3 cloves garlic, finely chopped
1 tbsp oil
Firecracker Sauce
2 tbsp sweet chilli sauce, 1 tbsp soy sauce
1 tbsp sriracha
1 tbsp honey
1 tsp sesame oil
1 tsp rice vinegar
1 tsp brown sugar
To Finish
Sesame seeds
Spring onions
Fresh red chilli slices
Optional but Dangerous
Extra sriracha
Chilli oil
Crispy onions
Prawn crackers
Method
Preheat your air fryer to 200°C.
Place the sliced beef into a bowl with half the oil and a pinch of salt and pepper.
Air fry at 200°C for 6–8 minutes, shaking halfway, until lightly charred around the edges but still juicy.
Remove and keep warm.
Add the onion, pepper, garlic, and remaining oil to a foil tray.
Air fry at 190°C for 4–5 minutes until softened slightly.
Meanwhile mix together the sweet chilli sauce, soy sauce, sriracha, honey, sesame oil, rice vinegar, and brown
sugar.
Add the noodles to the tray.
Pour over the firecracker sauce.
Toss thoroughly until everything is coated.
Return to the air fryer for 3–4 minutes until hot and glossy.
Add the cooked beef back into the tray.
Toss everything together one final time.
Finish with spring onions, sesame seeds, and fresh chilli slices.
Serve immediately while steaming hot.