Name: Chinese chilli beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 400 g thin-cut steak (cut into very thin strips, fat discarded); 1.5 tablespoons cornflour; 2 teaspoons Chinese 5 spice; 1 red chilli (deseeded and chopped finely); 1 red pepper (deseeded and cut 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 tablespoons rice wine vinegar or white wine vinegar; 1 tablespoon sweet chilli sauce; 1 tablespoon soy sauce; 1 tablespoon tomato ketchup; 1 teaspoon sesame oil or rapeseed/olive/sunflower oil; Oil spray

Description

A lighter, homemade version of crispy chilli beef with tender strips of steak, colourful vegetables and a sweet, tangy chilli sauce – perfect for a quick Chinese fakeaway at home.

Syns: 3 per portion

Ingredients

Scale

400 g thin-cut steak (cut into very thin strips, fat discarded)
1.5 tablespoons cornflour
2 teaspoons Chinese 5 spice
1 red chilli (deseeded and chopped finely)
1 red pepper (deseeded and cut 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 tablespoons rice wine vinegar or white wine vinegar
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon sesame oil or rapeseed/olive/sunflower oil
Oil spray

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Instructions

Stir the cornflour and Chinese five spice into the beef strips, making sure each piece is evenly coated.
Heat the oil in a wok or frying pan, using a silicone pastry brush to spread it evenly so the beef doesn’t stick.
Add the beef and fry over a high heat for 5–10 minutes, stirring occasionally, until it’s cooked through and nicely browned. Remove the beef to a warm bowl and set aside.
Add 1 tablespoon of the rice wine vinegar to the pan to deglaze it, scraping up any browned bits with a wooden spoon.
Toss in the red pepper, chilli, spring onions, garlic, and ginger. Stir-fry for 2–3 minutes until the vegetables are just tender and fragrant, being careful not to burn the garlic. Add a quick spritz of spray oil if the pan seems dry.
Mix the remaining vinegar with the sweet chilli sauce, soy sauce, tomato ketchup, and 2 tablespoons of water, then pour it over the vegetables. Allow it to bubble gently for a couple of minutes so the flavours combine.
Return the beef to the pan and stir constantly for around 5 minutes, letting the sauce thicken slightly and cling to the beef.
Serve immediately, garnished with extra spring onions or fresh coriander if you like.

Notes

For the best browning, make sure the beef strips are very thin and fry them in a hot pan.Don’t overcrowd the pan – cook in batches if needed so the beef browns evenly.

Prep Time: 10 minutes
Cook Time: 20 minutes