Spicy Beef Stir Fry

Always prepare the ingredients before starting to cook to ensure that cooking flows as rapidly as possible. Serve with cooked noodles or rice.

Serves: 4

Preparation: 20 minutes, cooking time 15 minutes


  • 350g lean Rump Steak, finely sliced
  • 1½ tsp Chinese Five Spice
  • 2 tsp Cornflour
  • 1 tbsp Vegetable Oil
  • 4 Spring Onions, sliced and halved if thick
  • 1 Garlic Clove, finely chopped
  • 1 Red Chilli, de-seeded and finely chopped
  • 4cm fresh root Ginger, finely chopped
  • 1 Red Pepper, de-seeded and sliced
  • 1 Green Pepper, de-seeded and sliced
  • 125g  Baby Corn, sliced on the diagonal
  • 150ml Beef Stock
  • 3 tablespoons Oyster Sauce
  • freshly ground Black Pepper


  1. Toss the rump steak with the Chinese five spice and cornflour to coat the meat. Set aside.
  2. Heat the oil in a wok or large frying pan and stir fry the spring onions for 2 minutes.
  3. Add the garlic, chilli and ginger and fry for a further minute.
  4. Add the peppers and baby corn and stir fry until the vegetables are just tender – no more than 3–4 minutes.
  5. Transfer the vegetables to a plate and keep warm.
  6. Add the beef to the wok and stir fry to brown completely.
  7. Pour in the stock and oyster sauce and cook for about 2 minutes until the stock thickens slightly.
  8. Season with black pepper and serve.

This recipe is from One Pot Dishes by  published by Simon & Schuster in 2012 ISBN 978-1-47110-177-9 priced £12.99

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