With crispy basil leaves and colourful Asian vegetables, this balanced dish is both fragrant and aromatic. The quick-to-cook, cheaper cut of beef makes for a tender addition to the sweet chilli flavour…
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- Heat the sesame oil in a large frying pan. Drop in the basil leaves and cook until fragrant and lightly browned (take care as they may splutter a little). Carefully lift out of the pan and set aside to crisp up.
- Add the sunflower oil to the pan and cook the steak strips for 3 minutes, stirring once or twice. Add the stir fry vegetables and sesame seeds and cook for a further 2 minutes.
- Stir in the sweet chilli melts and cook for 1 minute until the meat and vegetables are lightly coated.
- Stir the beef and vegetables through the cooked noodles, and top with the crispy basil leaves.