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!