© 2017 Ching He Huang. All rights reserved.

Five Spice Saucy Beef Stir Fry

  1. Serves : 4
  2. Preparation time 20 Minutes
  3. Cooking time 6 Minutes
per serving

Cals


246.00

Protein (g)


17.50

Carbs (g)


15.50

Sugars (g)


5.10

Fat (g)


13.20

Sat Fat (g)


3.80

Fibre (g)


3.80

Sodium (mg)


564.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A Chinese take on Sunday Roast.

Ingredients
  • Groundnut oil 3 tablespoon, vegetable oil or
  • Garlic 2 cloves, peeled and finely chopped
  • Ginger 1 inch piece of fresh root, grated
  • Fresno chilli 1 fat, deseeded and finely chopped
  • Carrot 100g Chantenay or baby carrots, topped and tailed
  • Baby leeks 5, sliced, on an angle, about 1cm slices
  • Savoy cabbage leaves 8, washed and shredded
For the beef
  • Organic beef fillet 280g/ 2/3lb. (2 small pieces), sliced 1cm thick
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
  • Chinese five-spice powder 1 teaspoon
  • Cornflour 1 tablespoon, cornstarch or
For the sauce
  • Chicken stock 150ml, cold organic vegetable stock or
  • Low sodium light soy sauce 2 tablespoon low sodium
  • Dark soy sauce 1 teaspoon
  • Cornflour 1 tablespoon, cornstarch or

Steps

  • Prepare the sauce by adding all the ingredients in a small jug, mix well to combine.
  • Prepare the beef by adding all the seasonings and toss together with Chinese Five spice powder and cornflour. Set aside.
  • Prepare all the vegetables.
  • Heat a wok over high heat until smoking and add a tablespoon of peanut or vegetable oil.
  • Add the garlic, ginger and chilli and stir for a few seconds to release their aromatics. Then add the carrots and stir-fry for just over a minute.
  • Add the leeks, cabbage and stir-fry together for 1 minute. Toss together.
  • Push all the vegetables to one side of the wok and then add 1 tablespoon of peanut oil. Add the beef slices and let it settle and sear for a few seconds and then toss together with the vegetables cooking for less than 30 seconds.
  • Add all the ingredients for the sauce and bring to bubble and thicken. Stir and mix well. Transfer to a serving plate and serve with boiled or roast new potatoes.
Ingredients
  • Groundnut oil 3 tablespoon, vegetable oil or
  • Garlic 2 cloves, peeled and finely chopped
  • Ginger 1 inch piece of fresh root, grated
  • Fresno chilli 1 fat, deseeded and finely chopped
  • Carrot 100g Chantenay or baby carrots, topped and tailed
  • Baby leeks 5, sliced, on an angle, about 1cm slices
  • Savoy cabbage leaves 8, washed and shredded
For the beef
  • Organic beef fillet 280g/ 2/3lb. (2 small pieces), sliced 1cm thick
  • Sea salt 1 pinch
  • Black pepper 1 pinch, cracked
  • Chinese five-spice powder 1 teaspoon
  • Cornflour 1 tablespoon, cornstarch or
For the sauce
  • Chicken stock 150ml, cold organic vegetable stock or
  • Low sodium light soy sauce 2 tablespoon low sodium
  • Dark soy sauce 1 teaspoon
  • Cornflour 1 tablespoon, cornstarch or