Global Granary

Beef Stir fry

Chilli Beef Stir Fry

Cooking a stir fry involves fast action and therefore it is advisable that all the ingredients should be prepared beforehand, otherwise some of the ingredients may get burnt or overcooked.

This delicious recipe can be served with freshly boiled rice or noodles or both. 🙂

Ingredients:

350g lean rump steak, finely sliced

1½ tsp Chinese five spice

2 tsp cornflour 

1 tbsp vegetable oil

4 stalks spring onion, sliced

3 cloves garlic, minced

1 red chilli, deseeded and sliced

4 cm ginger, peeled and finely chopped

1 red bell pepper, deseeded and sliced

1 green bell pepper, deseeded and sliced

125g baby corn, halved and sliced diagonally

2 beef Oxo cubes dissolved in 150ml water

3 tbsp oyster sauce

freshly ground black pepper

Method of preparation:

In a bowl, combine the five spice and cornflour.  Toss and coat the beef slices with the mixture and then set aside.

Using a wok or a large frying pan, heat the oil until smoking 😉  Stir fry the spring onions for at least a couple of minutes, then add the garlic, chilli and ginger and fry for another minute.

Add the baby corns, also the red and green peppers and stir until they are tender.  This should take between 4-5 minutes.  Transfer the vegetables into a plate and set aside for the moment.

Using the same wok, stir fry the beef until, they’ve turned brown all over.

Pour in the stock and the oyster sauce and leave to cook for a minute or two or until the stock thickens slightly.

Return the vegetables to the wok and season with the black pepper.

Serve immediately.

Enjoy!