Chinese Chile Beef Stir-fry
Ingredients
- 3 tbsp soy sauce, preferably dark sauce
- 2 tbsp rice vinegar
- 1 tsp Chinese five spice powder
- 1 lb (450g) beef round steak, cut into thin strips
- black pepper, Freshly ground
- 4 tbsp vegetable oil
- 1/2 red bell pepper, sliced, seeded and thinly
- 1 hot red chile, finely chopped, fresh, seeded and
- 1 garlic clove, chopped, crushed and
- 1 tsp and grated fresh ginger, peeled
- 1 cup broccoli florets
- 1 cup snow peas
- 1 tsp cornstarch
- 1/2 cup beef stock
- Few drops Asian sesame oil
- Wok, or large deep frying pan
Directions
Mix the soy sauce, vinegar, and five spice powder together in a bowl.Add the beef and toss well.
Season well with black pepper.
Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat.
Add the bell pepper and stir-fry until crisp-tender, about 3 minutes.
Add the chile, garlic, and ginger and stir-fry for 1 minute.
Add the broccoli and snow peas and stir-fry for 2 minutes.
Transfer to a platter.
Add the remaining oil to the wok and heat over high heat.
Drain the beef from the marinade, reserving the marinade.
Add the beef to the wok and stir-fry for 1 minute.
Return the vegetables to the wok and pour in the marinade.
Dissolve the cornstarch in the stock, and stir into the wok.
Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.
Variation: Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.