Try your hand at this fakeaway alternative to your favourite Chinese dish. You won’t be disappointed with the depth of flavour!
- 350g minute steak, cut into thin strips
- 1 red chilli, de-seeded and thinly chopped
- 1 red bell pepper, chopped into thin strips
- Thumb size piece of ginger, cut into matchsticks
- 2 garlic cloves, crushed
- 4 spring onions, thinly sliced; separate the green and white parts
- 3 tbsp cornflour
- 2 tsp Chinese five-spice powder
- 100ml vegetable oil
- 4 tbsp white wine vinegar, or rice wine vinegar
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 2 tbsp water
- Cooked noodles, to serve
- In a bowl, combine the cornflour and Chinese five-spice. Toss the steak strips in the spiced cornflour mixture until covered.
- In your Cooks Professional wok, heat the vegetable oil until hot. Carefully add the beef strips and fry until crispy and golden. Use a slotted spoon to remove the beef from the oil and set to one side to drain on kitchen paper. Keep roughly 1 tbsp of the oil before discarding the rest of it.
- In the same frying pan with the remaining oil, fry the sliced pepper, half of the chilli, white parts of the spring onion, sliced ginger, and crushed garlic for roughly 3 minutes. Be careful not to let the ginger and garlic burn.
- In a separate bowl, combine the white wine vinegar, sweet chilli sauce, soy sauce, and tomato ketchup with the water. Once combined, pour over the veg in the wok. Simmer for around 2 minutes before adding the beef back into the pan, coating well with the sauce.
- Remove the crispy beef from the heat. On a plate, arrange the cooked noodles, and spoon the crispy beef on top. Garnish with the remaining chilli and the green parts of the spring onions, and serve immediately.
Lead image: DronG via Getty Images.