Chinese Chile Beef Stir-fry

This hot stir-fry is a good choice for lovers of Chinese food who like their dishes spicy rather than sweet and sour.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chinese Chile Beef Stir-fry

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    3 tbsp soy sauce, preferably dark sauce 1 garlic clove, crushed and chopped
    2 tbsp rice vinegar 1 tsp peeled and grated fresh ginger
    1 tsp Chinese five spice powder 1 cup broccoli florets
    1 lb (450 g) beef round steak, cut into thin strips 1 cups now peas
    freshly ground black pepper 1 tsp cornstarch
    4 tbsp vegetable oil 1/2 cup beef stock
    1/2 red bell pepper, seeded and thinly sliced few drops of Asian sesame oil
    1 fresh hot red chile, seeded and finely chopped


    Prep: 5 min Total: 15 min (Quick)
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    • 1

      Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.

    • 2

      Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.

    • 3

      Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade, reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.

    • 4

      Transfer to a plate, drizzle with the sesame oil, and serve at once.

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