Spicy Beef Stir Fry

Serves: 4

Preparation: 20 minutes, cooking time 15 minutes

Ingredients

  • 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

Method

Toss the rump steak with the Chinese five spice and cornflour to coat the meat. Set aside.

Heat the oil in a wok or large frying pan and stir fry the spring onions for 2 minutes.

Add the garlic, chilli and ginger and fry for a further minute.

Add the peppers and baby corn and stir fry until the vegetables are just tender – no more than 3–4 minutes.

Transfer the vegetables to a plate and keep warm.

Add the beef to the wok and stir fry to brown completely.

Pour in the stock and oyster sauce and cook for about 2 minutes until the stock thickens slightly.

Season with black pepper and serve.