Stir fry for me is a mid week fail safe.
Crispy Beef Chilli Stir Fry
350g of thinly cut steak. Take your time with this step
2 tablespoons of cornflour
1 teaspoon of smoked paprika
50ml sunflower oil
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 red chilli, thinly sliced (optional)
2 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
3 tablespoons of rice wine vinegar or white wine vinegar
1 tablespoon of soya sauce
2 tablespoons of sweet chilli sauce
2 tablespoons of tomato puree
Noodles to serve
Put the beef in a bowl and toss in the cornflour and paprika. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and very crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tablespoon oil.
Add the peppers, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 1 tablespoon water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles, if you like, the green parts of the spring onions.