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The simple ingredient that will keep you warm all winter long

It's great for starters and main dishes.

As the weather cools down, you might be looking to up your snack game and introduce some warming foods to your pre-dinner nibbles.

Add some spice to your snacks with Chiu Chow Style Chilli Oil. The salty, spicy chilli oil is perfect for dipping freshly cut carrots and cucumbers in and bringing a touch of zing to your tastebuds. If you prefer your chilli slightly muted, mix some mayonnaise into the oil for a creamier, softer alternative.

The Chilli Oil is made from the finest preserved chilli and is excellent for dipping, dumplings, stir-frying or as an accompaniment for various kinds of noodles.

Chiu Chow Style Chilli Oil and crudites
Chiu Chow Style Chilli Oil is the perfect dipping sauce for chopped veggies. Photo: Supplied


If you're looking to add some spice to your main dishes, the chilli oil is perfect in Firecracker Beef Noodles.

This spicy, authentic dish takes just 20 minutes to make, and will definitely keep you warm on a winter's night.

You'll need:

  • 550 g beef sirloin steak thinly sliced

  • 3 tbsp Lee Kum Kee Premium Soy Sauce

  • 175 g rice stick noodles

  • 2 tbsp rice vinegar

  • 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil (more or less according to taste)

  • 2 tsp brown sugar

  • 1 tbsp rice bran oil

  • 3 cloves of garlic crushed

  • 3 cm fresh ginger grated

  • 1 red capsicum thinly sliced

  • 1 onion thinly sliced

  • 1 carrot diced

  • 1 broccoli divided into small florets

  • 1 zucchini roughly chopped

  • ⅓ cup roasted salted peanuts ,roughly chopped

  • 1 handful fresh coriander

Firecracker Beef Noodles
Firecracker Beef Noodles contains spicy Chiu Chow Style Chilli Oil. Photo: Supplied

Here's how to make the spicy dish:

  1. In a bowl, combine the beef with half of the soy sauce and a pinch of black pepper. Let it marinate while you prepare the other ingredients.

  2. Cook the noodles according to the package instructions. In a small bowl, mix together the remaining soy sauce, rice vinegar, chilli oil and brown sugar. Set aside.

  3. Heat a good splash of oil in a large frying pan or wok over medium-high heat. Add the beef and stir-fry until browned and cooked through. Remove the beef from the pan and set aside.

  4. In the same pan, add another splash of oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the capsicum, onion, carrot, broccoli and zucchini to the pan and stir-fry for another 2-3 minutes until they start to soften.

  5. Return the cooked beef to the pan. Pour the prepared sauce over the beef and vegetables. Stir well, taste and add a little more chilli oil if you want to.

  6. Add the cooked noodles to the pan and toss until they are mixed in. Transfer the beef noodles to serving plates or bowls. Sprinkle with peanuts and coriander.

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