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Stir Fried Chinese Chilli Beef
Stir Fried Chinese Chilli Beef

Stir Fried Chinese Chilli Beef

with Smithfield Steak

Recipe Development Team
Recipe Development TeamPublished on January 27, 2016
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Well, you could knock us down with a feather! When Patrick whipped up this little number, we were instantly transported to a bustling backstreet eatery in Hong Kong. It blew our socks off! The trick with this dish is to slice your steak into ribbons as thinly as you can. Next, you need to cook it in a super hot frying pan in batches. By leaving space between each ribbon in the pan, they’ll crisp up rather than stew. Let us know how it goes!

Tags:
Lactose Free
•Spicy
•Family Friendly
Allergens:
Egg
•Cereals containing gluten
•Celery
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyMedium

Ingredients

/ serving 4 people

1

Flank Steak

3

Spring Onion

2

Green Pepper

1.5

Red Chilli

2

Garlic Clove

1

Chinese Five Spice

2

Cornflour

1.5

Ginger

3

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

2

Ketchup

(Contains: Celery)

3.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

3

Sweet Chilli Sauce

2

Rice Vinegar

Nutritional information

/ per serving
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat12 g
of which saturates4 g
Carbohydrate81 g
Protein38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Bowl
•Pot
•Strainer
•Grill Pan
•Paper Towel
•Plate

Cooking Instructions and Tips

Finely dice the garlic
1

Slice the steak into strips as thinly as possible (paper thin!). Finely slice the spring onions, separating the green and white parts. Remove the core from the peppers and slice into thin matchsticks. Finely dice the chilli and peel and dice the garlic cloves.

Coat the steak in the cornflour mixture
2

LH: Mix the 5 spice and cornflour in a bowl with a pinch of salt and pepper. Add the steak to the bowl and coat in the cornflour mixture.Peel the ginger with the back of a spoon and finely dice.

3

Meanwhile, boil a pot of water with 1/2 tsp of salt. Once boiling, add the noodle nests (how many depends on how hungry you are!) and cook for 4 mins. Drain the noodles then put them back in the pot with cold water. Leave to the side for later.

Cook the steak in batches
4

Heat 4 tbsp of oil in a non-stick frying pan on high heat. Once almost smoking, carefully (it’ll sputter) place the steak in the pan. Tip: Do not crowd the pan - you want to really crisp the steak up - cook in batches if necessary.

5

Once the steak has crisped up around the edges, remove it and rest on kitchen towel if you have some.

Add in the garlic, ginger and the whites of the spring onion
6

Tip out all but 2 tbsp of the oil from the pan and add in the pepper and chilli (the amount you add depends on how spicy you like things!) and cook for 2 mins. Now add in the garlic, ginger and the whites of the spring onion. Cook for 1 more minute.

7

Mix together the ketchup, soy sauce, sweet chilli sauce, vinegar and 2 tbsp of water. Tip the mixture over the veg and cook for 1 minute. Add the steak back in and stir together.

8

Drain the noodles and add them into the pan. Scatter over the green parts of the spring onion. Toss together for a minute before serving.

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