Chilli beef stir fry

Healthy, crunchy vegetables and flash-fried beef make a tastyly light meal in this recipe by Ching He-Huang
By Ching-He Huang
Chilli beef stir fry
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 30 mins marinating
  • Effort: easy



  • 450 g sirloin steaks
  • 1 tbsp light soy sauce
  • 2 tbsp rice wine, Chinese
  • 1 tsp chinese five spice
  • 1 pinches ground black pepper

For the vegetables

  • 1 tbsp groundnut oil
  • 1 clove garlic, finely chopped
  • 1 piece ginger, (3cm)grated
  • 100 g small broccoli florets
  • 100 g mangetout
  • 50 g baby sweetcorn
  • 2 medium red chillies, seeds removed, chopped
  • 100 ml hot chicken stock
  • 1 tbsp dark soy sauce
  • 0.5 tsp cornflour
  • 3 tbsp water
  • 250 g jasmine rice, steamed, to serve


1. Slice the beef into thin slivers and mix with the soy sauce, rice wine, five-spice powder and black pepper. Leave on one side to marinate for about 30 minutes. 2. Heat a wok over a high heat, and when hot, add the oil. 3. Stir-fry the garlic and ginger for about 30 seconds before adding the beef and its marinade and cooking for another minute. 4. Add the vegetables and chillies to the wok, and fry briskly for a further minute. 5. Pour in the hot chicken stock and add a splash of dark soy sauce. 6. Mix the cornflour with the water and pour into the pan, while still on the heat. Stir until thickened, season to taste, and serve straight away with a mound of steamed jasmine rice.

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