Stir-fried Chilli Beef

Cook this flashy stir-fry by Ching He-Huang if you fancy a tasty Chinese-inspired beef and veggie dish
By Ching-He Huang
Stir-fried Chilli Beef
  • Rating:
  • Effort: easy

Ingredients

For the Marinade

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

For the vegetables

  • 1 tbsp groundnut oil
  • 1 clove garlic, crushed
  • 1 piece ginger, (3cm)grated
  • 100 g broccoli florets
  • 100 g mangetout
  • 50 g baby sweetcorn
  • 2 medium red chillies, seeds removed and chopped
  • 100 ml chicken stock
  • 1 tbsp dark soy sauce
  • 3-5 tbsp water
  • steamed jasmine rice, to serve

Method

1. Slice the beef into 0.5cm wide strips. Place in a bowl with the marinating ingredients and leave on one side for 30 minutes.

2. Heat the groundnut oil in a wok and add the garlic and ginger and stir-fry for 40 to 50 seconds.

3. Add the beef and its marinade and cook for a 30 seconds.

4. Add the vegetables and chillies and stir-fry for a further 30 seconds.

5. Then add 100ml hot chicken stock and the soy sauce.

6. Mix the cornflour and water together and stir into the stir-fry to thicken the sauce. Serve immediately with steamed jasmine rice.

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