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.