Chinese Chilli Beef Stir-fry
This hot stir-fry is a good choice for lovers of Chinese food who like their dishes spicy rather than sweet and sour. This simple summery dish is quick to make and very healthy. Recipe from “The Cooking Book” published by Dorling Kindersley.
Put the strips of steak in a bowl with the soy sauce, rice vinegar, and five-spice powder, stirring until coated. Season with black pepper, cover the bowl with cling film, and leave to marinate for several hours, or overnight in the refrigerator.
Heat half the oil in a wok, add the chilli, garlic, ginger, and red pepper, and stir-fry for 3 minutes. Add the mangetout and broccoli, and stir-fry for 2 minutes. Remove the vegetables and set aside.
Add the rest of the oil, drain the beef from the marinade (reserving the marinade), and stir-fry over a high heat for 1 minute. Return the vegetables and add the marinade. Stir the cornflour into the stock and gradually pour into the wok. Bring to the boil, stirring, for 1–2 minutes, or until piping hot.
Drizzle over the sesame oil, and serve at once with boiled rice or egg noodles.
- 500g rump steak, cut into thin strips
- 3 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp five-spice powder
- 1 pinch black pepper, freshly ground
- 4 tbsp vegetable oil
- 1 red chilli, large, deseeded and finely chopped
- 1 garlic clove, peeled and crushed
- 1 tsp root ginger, grated, fresh
- ½ red pepper, deseeded and thinly sliced
- 100g mangetout, halved lengthways
- 100g tenderstem broccoli
- 1 tsp cornflour
- 120ml beef stock
- 5 drops toasted sesame oil
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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