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Crispy chilli beef

• Cassie Best

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Serves 3

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.5 out of 5.499 ratingsRate

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Ditch the takeaway and whip up this Chinese-inspired flash-fried steak with a sweet gingery sauce and red peppers

Dairy-free

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

• 350g thin-cut minute steak

  very thinly sliced into strips

• 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

• 2 garlic cloves

  crushed

• thumb-sized piece ginger

  cut into matchsticks

• 4 tbsp rice wine vinegar

  or white wine vinegar

• 1 tbsp soy sauce

• 2 tbsp sweet chilli sauce

• 2 tbsp tomato ketchup

• cooked noodles

  to serve (optional)

• prawn crackers

  to serve (optional)

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Nutrition: per serrving

• kcal454
• fat23g
• saturates5g
• carbs32g
• sugars15g
• fibre2g
• protein26g
• salt1.38g

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Method

• step 1

  Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.

• step 2

  Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.

• step 3

  Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

• step 4

  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.

• step 5

  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.

• step 6

  Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

• step 7

  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.

Recipe from Good Food magazine, January 2013

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A star rating of 4.5 out of 5.499 ratings

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