Chef’s Tip: This is delicious with brown rice and some broccoli. You don’t have to stick to the exact recipe when it comes to the vegetables. Feel free to add whatever you want – some people enjoy bean sprouts, carrots, green beans. It’s flexible and up to you.
Ingredients
- 400-500g frying beef
- 1.5-2cm knob of ginger chopped into small strips
- 2 cloves of garlic chopped into small strips
- 1 onion, sliced
- 1 red pepper, sliced
- 2 spring onions, chopped small
- 0.5-1 red chilli, chopped
- 3 tbsp light soy sauce
- 1tsp cornflour mixed with some water
- 2tsp red wine
- Chinese five spice
- 1tsp brown sugar
Method
- Put a non-stick frying pan or wok on a relatively high heat with a tablespoon of sunflower or vegetable oil.
- Cook the beef until it’s almost all brown but still with bits of pink. This will product a load of liquid, so at this point drain it in a colander and leave to one side.
- Clean the pan and put back on the heat with another tablespoon of oil.
- Add the ginger and garlic, and stir for a minute until just before the garlic starts to brown.
- Add the onion and pepper and cook until soft.
- Add the chilli and stir it in.
- Re-add the beef to the pan and sprinkle with the five spice (no set amount, but not too much as it’s quite strong).
- Add 2tbsp of the soy sauce and stir for a couple of minutes
- Add the wine and stir for a few minutes
- Add the cornflour mix until the mixture has thickened as you like it
- Add the spring onions and sugar. Stir.
- Add the final tbsp of soy sauce, turn the heat to a medium-low heat and cover the pan with a lid for 5-10mins to simmer.