Beef stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 150g tenderstem®, cut into bite-sized pieces
- 2 tbsp cornflour
- 2 tsp Chinese five-spice
- 2 steaks thin-cut sirloin, fat trimmed and cut into strips
- groundnut oil or sunflower oil
- a chunk ginger, grated
- 1 clove garlic, crushed
- 1/2 tsp dried chilli flakes
- 2 tbsp soy sauce, mixed with 2 tsp brown sugar
- 2 tsp brown sugar
- 2 tsp rice vinegar
Method
- STEP 1
Drop the Tenderstem® into boiling water, cook for 1 minute then drain. Mix the cornflour and five-spice and toss with the steak just before you’re ready to fry.
- STEP 2
Heat a shallow pool of oil to hot in a wok or heavy frying pan. Add the steak and fry until crisp and dark golden. Scoop out of the pan then drain the oil, leaving about 1 tbsp behind.
- STEP 3
Add the ginger, garlic and chilli flakes and cook for a minute, then tip in the Tenderstem® and toss for a minute until heated through.
- STEP 4
Add back the beef with the soy and rice vinegar and toss until everything is coated. Serve with rice.
