Prep: 25 mins
Cook:15 mins
Total time: 40 mins
Ingredients
- 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)
Instructions
-
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.
Nutrition: per serrving
- kcal 454
- fat 23g
- saturates 5g
- carbs 32g
- sugars 15g
- fibre2g
- protein 26g
- salt1. 38g