Ditch the takeaway and whip up this Chinese-inspired flash-fried steak with a sweet gingery sauce and red peppers
Prep:25 mins
Serves 3
350g thin-cut minute steak, very thinly sliced into strips3 tbsp cornflour2 tsp Chinese five-spice powder100ml vegetable oil1 red pepper, thinly sliced1 red chilli, thinly sliced4 spring onions, sliced, green and white parts separated2 garlic cloves, crushedthumb-sized piece ginger, cut into matchsticks4 tbsp rice wine vinegar or white wine vinegar1 tbsp soy sauce2 tbsp sweet chilli sauce2 tbsp tomato ketchupcooked noodles, to serve (optional)prawn crackers, to serve (optional)
STEP 1Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.STEP 2Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.STEP 3Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.STEP 4Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.STEP 5Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.STEP 6Bubble for 2 mins, then add the beef back to the pan and toss well to coat.STEP 7Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
