Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Nutrition and extra info
Nutrition: per serrving
- kcal454
- fat23g
- saturates5g
- carbs32g
- sugars15g
- fibre2g
- protein26g
- salt2.2g
Ingredients
- 350g thin-cut minute steak, very thinly sliced into strips
Steak
StaykSteak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 3 tbsp cornflour
- 2 tsp Chinese five-spice powder
- 100ml vegetable oil
- 1 red pepper, thinly sliced
- 1 red chilli, thinly sliced
- 4 spring onions, sliced, green and white parts separated
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 garlic cloves, crushed
- thumb-sized piece ginger, cut into matchsticks
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 tbsp rice wine vinegar or white wine vinegar
- 1 tbsp soy sauce
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- cooked noodles, to serve (optional)
- prawn crackers, to serve (optional)
Prawn
praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Method
Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.
Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
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