© 2017 Ching He Huang. All rights reserved.

Chilli Beef Stir Fry

Serves : 2 Preparation 30 mins Cooking 4 mins Total 34
Nutrition facts: 618.00 calories 59.10g protein 48.40g carbs 4.10g sugars 22.60g fat 6.90g 2.60g fibre 1188.00mg sodium
Ingredients: 450g / 0.99 lb Sirloin steak 1 tbsp Low sodium light soy sauce 2 tbsp Shaosing rice wine 1 tsp Chinese five-spice powder 1 pinch Freshly ground black pepper For the vegetables: 2 tbsp Groundnut oil 1 clove, finely chopped Garlic 1 inch piece fresh root, grated Ginger 100g / 0.22 lb, trimmed and cut in half on the angle Green bean 50g, halved Babycorn 2 medium, seeds removed, sliced Red chilli 100ml / 0.42 cup hot Chicken stock 1 tbsp Dark soy sauce ½ tsp Cornflour 3 tbsp Water To serve: 250g / 0.55 lb, steamed Jasmine rice This is a great way to cook steak. A quick marinade will ensure the flavours are absorbed into this tender cut of beef. The 'shaosing' rice wine, Chinese five spice and soy will give it an umami savoury flavour. Then quick wok cooking in a matter of minutes with some garlic, ginger, chillies, green beans and soy. You will have a dish in a matter of minutes. The cornflour helps to bind all the flavours together and gives the sauce a lovely glossy sheen. Enjoy! *Note: 30-minute preparation time includes marinating.

Chilli Beef Stir Fry

  1. Serves : 2
  2. Preparation time 30 Minutes
  3. Cooking time 4 Minutes
per serving

Cals


618.00

Protein (g)


59.10

Carbs (g)


48.40

Sugars (g)


4.10

Fat (g)


22.60

Sat Fat (g)


6.90

Fibre (g)


2.60

Sodium (mg)


1188.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is a great way to cook steak. A quick marinade will ensure the flavours are absorbed into this tender cut of beef. The 'shaosing' rice wine, Chinese five spice and soy will give it an umami savoury flavour. Then quick wok cooking in a matter of minutes with some garlic, ginger, chillies, green beans and soy. You will have a dish in a matter of minutes. The cornflour helps to bind all the flavours together and gives the sauce a lovely glossy sheen. Enjoy! *Note: 30-minute preparation time includes marinating.

Ingredients
  • Sirloin steak 450g / 0.99 lb
  • Low sodium light soy sauce 1 tbsp
  • Shaosing rice wine 2 tbsp
  • Chinese five-spice powder 1 tsp
  • Freshly ground black pepper 1 pinch
For the vegetables
  • Groundnut oil 2 tbsp
  • Garlic 1 clove, finely chopped
  • Ginger 1 inch piece fresh root, grated
  • Green bean 100g / 0.22 lb, trimmed and cut in half on the angle
  • Babycorn 50g, halved
  • Red chilli 2 medium, seeds removed, sliced
  • Chicken stock 100ml / 0.42 cup hot
  • Dark soy sauce 1 tbsp
  • Cornflour ½ tsp
  • Water 3 tbsp
To serve
  • Jasmine rice 250g / 0.55 lb, steamed

Steps

  • Slice the beef into thin slivers and mix with the soy sauce, rice wine, five-spice powder and black pepper. Leave on one side to marinate for about 30 minutes.
  • Heat a wok over a high heat, and when hot, add the oil, add the ginger and garlic and stir-fry for about 30 seconds before adding the beef and its marinade and cooking for another minute.
  • Add the vegetables and chillies to the wok, and fry briskly for a further minute.
  • Pour in the hot chicken stock and add a splash of dark soy sauce. Mix the cornflour with the water and pour into the wok, while still on the heat. Stir until thickened, season to taste, and serve straight away with steamed jasmine rice.
Ingredients
  • Sirloin steak 450g / 0.99 lb
  • Low sodium light soy sauce 1 tbsp
  • Shaosing rice wine 2 tbsp
  • Chinese five-spice powder 1 tsp
  • Freshly ground black pepper 1 pinch
For the vegetables
  • Groundnut oil 2 tbsp
  • Garlic 1 clove, finely chopped
  • Ginger 1 inch piece fresh root, grated
  • Green bean 100g / 0.22 lb, trimmed and cut in half on the angle
  • Babycorn 50g, halved
  • Red chilli 2 medium, seeds removed, sliced
  • Chicken stock 100ml / 0.42 cup hot
  • Dark soy sauce 1 tbsp
  • Cornflour ½ tsp
  • Water 3 tbsp
To serve
  • Jasmine rice 250g / 0.55 lb, steamed