Tuesday, July 06, 2010

Garlic and Chilli Beef


  • 200g beef fillet, sliced into even-sized thin strips
  • Few pinches Chinese five-spice
  • Light soy sauce, to season
  • 1 tbsp groundnut oil
  • 4 large garlic cloves, finely chopped
  • 150g ong choi, washed, leaves and stems cut across the stem in equal 10cm lengths (or use spinach or watercress)
  • 1 medium red chilli, deseeded and finely chopped
  • Toasted sesame oil, to season

1. Season the beef with the Chinese five-spice and a few dashes of soy sauce, toss together and set aside.

To serve, season to taste with light soy sauce, salt and a few dashes of sesame oil. Serve immediately.
Heat a wok over a high heat. When hot, add the groundnut oil and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for a few minutes, until browned. Add the ong choi and chilli and stir-fry until the leaves have wilted slightly. Remove from the heat.

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