Spicy Szechuan Beef Noodles

Thin slices of tender beef cooked in a spicy sauce flavoured with Sichuan peppercorns, served with fresh noodles ,beansprouts and peanuts.


I bought some beautiful new bowls and chopsticks this weekend, so I had to make something to serve in them!

Always choose a Szechuan beef when I get a Chinese takeaway, so I thought I would try to recreate something similar at home! I was very pleased with the result, the spicy savoury sauce coated the noodles perfectly, and it made a delicious stir fry!

This recipe is really quick and easy so would make a great mid-week meal!


Variations: You could use chicken instead of beef, which would be equally delicious, or leave out the meat, and replace it with some big chunks of mushroom, for a veggie version!

Ingredients: Serves Two

  • 200g beef
  • 200g noodles
  • handful of beansprouts
  • fresh coriander
  • 50g peanuts
  • sesame seeds
  • 1 large clove of garlic
  • 1 thumb sized piece of ginger
  • 1 red chilli
  • 1/2 a red onion
  • 1tsp Sichuan peppercorns
  • 1 carrot
  • 1red pepper
  • 3tbsp light soy sauce
  • 1tsp cornflour
  • 1tsp brown sugar
  • 1tbsp shaoxing rice wine


To Make:

First get all the ingredients chopped and ready:

Finely sliced the beef, against the grain into thin slithers, set aside.

Finely mince the garlic ginger and chilli, then crush the Sichuan pepper into a fine powder.

Slice the onion, pepper and carrot into thin strips.

Heat 1tbsp vegetable oil in a large wok, until smoking. Stir fry the beef for 1-2 minutes until just cooked through and set aside.

Stir fry the garlic, ginger, chilli, onion and Sichuan pepper for a few seconds until fragrant, then add the peppers and carrot with the shaoxing rice wine, soy sauce and a splash of water.

Stir fry for a few minutes, until the veg is tender, then add the cornflour and a little extra water to form a thick sauce. (taste at this point to see if it needs more soy sauce or sugar!)

Transfer the cooked noodles, beansprouts and peanuts to the pan and mix thoroughly. Spoon the noodles into bowls and top with the beef, coriander and sesame seeds.

Serve while steaming hot, and enjoy!


BBQ Beef Short Rib and Hash Browns

Slow cooked, tender beef short rib, smothered in a sweet, tangy BBQ sauce, served with crispy, golden hash browns.


I discovered beef short ribs about a year ago, when I ordered them at an American BBQ restaurant, I remember deliberating about whether or not to order one or two ribs, little did I know how gigantic they are, and I was very glad when the food turned up that I only ordered the one!

I have had them a few times since then when out in restaurants and they have been delicious every time, so when I came across them in the supermarket, I just had to have a go at making them myself at home.

The BBQ sauce recipe is one I made up quite a while ago to make bbq chicken and pulled pork, but I find it works well with pretty much anything and its really easy to make! This recipe doesn’t take much work, but it does need to be in the oven pretty much all day, which is a bit annoying if you want to leave the house, alternatively you could cook them over night, and heat them back up before serving.

Variations: The BBQ sauce could be made into a hot sauce by adding some fresh and dried chilli.

Ingredients: Serves Two

For the Beef:

  • 2 Beef Short Ribs – about 600g
  • 2tbsp Tomato Ketchup
  • 3tbsp Worcester sauce
  • 1tbsp Sugar
  • 1 Heaped tsp Wholegrain Mustard
  • 2tbsp Smoked Paprika
  • 1tbsp Powdered Onion
  • 2tsp Cayene Pepper
  • Salt and Pepper

For the Hash Browns:

  • 2 Large Baking Potatoes
  • 1/2 an Onion
  • 1 Egg
  • Salt and Pepper


To Make:

Preheat the oven to140C

Rub 1tbsp paprika, 1tsp of cayenne pepper and some salt over the beef ribs.

Transfer to a baking dish, pour one mug full of water into the bottom of the dish, and cover with foil.

Bake in the preheated oven for 7-8 hours, keep topping up the water periodically.

The BBQ Sauce;

Combine all the other ingredients for the beef in a small pan, and cook over a low heat for a few minutes.

Remove from the heat and set aside.

Once the beef is tender and falling off the bone, remove from the oven and coat in BBQ sauce using a pastry brush.

Cover with foil and leave to rest for around 10-15 minutes before serving.

The Hash Browns:

Grate the potato and onion into a large bowl and squeeze out the excess water with your hands.

Add the beaten agg and mix through the potato,then season with salt and pepper.

Form a small handful of the mixture into a ball and then flatten to a disc, fry over a medium heat for about 3 minutes either side, or until crispy and golden brown.

Serve the beef ribs with a big scoop of coleslaw and some hash browns, yummy!