Chilli beef stir fry
By: Ching He-Huang
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- Prep time:
- 10 mins, plus 30 mins marinating
- Cook time:
- 5 mins
- Serves:
- 2
Healthy, crunchy vegetables and flash-fried beef make a tastefully light meal in this recipe by Ching He-Huang
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Ingredients
- 450 g sirloin steaks
- 1 tbsp light Soy sauce
- 2 tbsp rice wine, Chinese
- 1 tsp Chinese five spice
- 1 pinch ground black pepper
For the vegetables
- 1 tbsp groundnut oil
- 1 clove Garlic, finely chopped
- 1 piece Ginger, (3cm)grated
- 100g small broccoli florets
- 100g mangetout
- 50 g baby Sweetcorn
- 2 medium red chillies, seeds removed, chopped
- 100ml hot chicken stock
- 1 tbsp dark Soy sauce
- 0.5 tsp cornflour
- 3 tbsp water
- 250g jasmine rice, steamed, to serve
Method
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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Latest Comment
This recipe is wonderfully easy and delicious. I was able to substitute celery, asparagus and onion for the mangetout, baby corn and broccoli. Thankyou very much.
Just tried this with Pork instead of Beef. Delicious!