Chinese chilli beef

Ingredients

• 400g thin-cut steak, cut into very thin strips, fat discarded
• 1.5 tbsp cornflour
• 2 tsp Chinese 5 spice
• 1 red chilli, chopped finely
• 1 red pepper, but into thin strips
• 2 garlic cloves, crushed
• 1 piece ginger (about 3cm), peeled and chopped into little thin matchsticks
• 4 spring onions, cut finely lengthways
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tsp sesame oil or sunflower oil
• Fry light

Method

1. Stir the cornflour and chinese 5 spice into the beef strips, to cover thoroughly
2. Heat the oil in a wok or frying pan (use a silicone pastry brush to make sure if spreads around the pan)
3. Add the beef and fry on a high heat for 5-10 minutes to cook the beef through and brown up nicely. Remove the beef to a warm bowl and set aside.
4. Use 1 tbsp of the rice wine vinegar to deglaze the pan (scrape any residue with a wooden spoon to avoid scratching your pan), and then add the peppers, chilli, spring onions, garlic and ginger. Stir fry for 2 to 3 minutes, being careful not to burn the garlic (add extra Frylight if you need it here)
5. Mix the rest of the vinegar, sweet chilli sauce, soy sauce and tomato ketchup together with 2 tbsp water, and then stir through the stir fried veg.
6. Allow to bubble for a couple of minutes, and then add the beef back in. Cook through, stirring constantly for about 5 minutes until the sauce has almost disappeared into the beef.