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Chilli beef stir fry

Ching He-Huang from Great Food Bites
Healthy, crunchy vegetables and flash-fried beef make a tastefully light meal in this recipe by Ching He-Huang

Chilli beef stir fry

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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Serves: 2

Prep: 10 min, plus 30 mins marinating
Cook: 5 min

Ingredients
450g sirloin steak
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 garlic clove, finely chopped
1 piece of fresh root ginger (3cm), grated
100g small broccoli florets
100g mangetout
50g baby corn
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