This recipe for piri-piri beef noodles is a flash-fried sin free feast. Taken from Slimming World’s Cook, Slim, Save recipe book – gives the traditional stir-fry a distinctly Portuguese twist.
What is Peri-Peri Sauce?
Peri-peri, also known as piri-piri or the African Bird’s Eye chile, is a hot pepper that’s a close relative of the tabasco pepper. These peppers grow wild in Africa but are now commercially produced in parts of Africa and Portugal and used in sauces and spices, and even have pharmaceutical applications.
Recipes vary, but peri-peri sauce is typically made from crushed chiles, lemon, pepper, garlic, salt, onion, bay leaves, vinegar, and oil. To make peri-peri sauce, all of the ingredients are pureed together. The mixture is kept raw if being used as a marinade, but it is simmered in a covered pot over low heat for about an hour if being used as a condiment.
- 4 dried noodle nests
- Low-calorie cooking spray
- 400 g lean thin-cut beef steaks visible fat removed, cut into thin strips
- 2 garlic cloves sliced
- ½-1 tsp dried chilli flakes to taste
- 1 tsp paprika
- 500 g passata
- 2 tbsp soy sauce
- 1 level tsp sweetener granules
- Large bag of mixed stir-fry vegetables
- Cook the noodles following the pack instructions, then drain and cover to keep them warm.
- At the same time, spray a non-stick wok or large frying pan with low-calorie cooking spray and put it over a high heat. Working in batches, stir-fry the beef for 1-2 minutes or until browned, then tip into a bowl and cover to keep warm.
- Spray the wok with more low-calorie cooking spray and stir-fry the garlic and chilli flakes for 1 minute. Stir in the paprika, passata, soy sauce and sweetener and cook until heated through. Return the beef to the wok and keep warm over a low heat.
- Spray another non-stick wok or large frying pan with low-calorie cooking spray and stir-fry the veg over a high heat for 5 minutes or until tender.
- Divide the noodles, veg and beef between shallow bowls and spoon over any sauce left in the wok to serve.