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Chilli Beef Stir Fry

Chilli Beef Stir Fry

Chilli Beef Stir Fry

Recipe Ingredients: 

  • 240g (8oz) long grain rice
  • 100ml (3 1/2fl oz) kisan Pure vegetable ghee
  • 2 tbsp cornflour
  • 1 1/2 tsp Chinese five spice
  • 1 x 340g pack beef medallion steaks, cut into 1/4cm thick strips
  • 1 1/2 tbsp soy sauce
  • 2 limes, juiced
  • 1 tbsp sweet chilli sauce
  • 2 tsp sesame oil
  • 1 red chilli, halved, seeded and sliced
  • 20g (3/4oz) ginger, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 yellow pepper, finely sliced
  • 1 x 206g pack curly kale

Recipe Method: 

  • Cook the rice following the pack instructions, then set aside.
  • Heat the vegetable oil in a wok until almost smoking. Meanwhile, combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.
  • In a bowl, mix the soy, lime juice and chilli sauce, then set aside.
  • Cook the beef in the wok in two batches, each for 2-3 minutes, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.
  • Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic. Cook for 30 seconds, then add the pepper and cook for 2 minutes, stirring often. Add the kale and cook for a further 2-3 minutes, stirring often, until it has wilted.
  • Return the beef and the soy mixture to the wok. Cook for 2-3 minutes, then serve with the rice.