Chili Beef Stir Fry
500g thinly sliced beef cut into strips
4 tbsp. corn flour
2 tsp. chinese five spice
bell pepper, thinly sliced into strips
1 chilli red pepper (optional)
spring onions, sliced diagonally
2-3 cloves garlic, crushed
1 thumb size ginger root, sliced thinly into small strips
4 tbsp. rice wine vinegar
1 tbsp. soy sauce
2 tbsp. sweet chilli sauce
2 tbsp. ketchup
2 tbsp. water
vegetable oil for frying
1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 2 min. to soften, but don’t let the garlic and ginger burn.
3. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bring to boil for 2 min. then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, or with rice. Enjoy!