Don't reach for the takeaway menu, try this beef stir-fry recipe instead. It's just as tasty as your favourite Chinese and healthier too.
- 250g lean beef, such as sirloin steak, trimmed of any excess fat
- ½ red pepper
- 4 spring onions, ends trimmed
- 85g Tenderstem broccoli spears
- 100g pak choi (baby pak choi is good)
- 3 tbsp fresh orange juice
- 1 tsp Chinese rice wine vinegar or white wine vinegar
- 2 tsp dark soy sauce
- 1 tsp hot chilli sauce, such as sriracha
- 1 medium egg white
- ½ tsp five-spice powder
- 1 tbsp cornflour
- 1½ tsp self-raising flour
- 1 tbsp plus 1 ½ tsp rapeseed oil
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped root ginger
- ¼ tsp chilli flakes, or a good pinch if you prefer it a bit milder
MethodThis will firm it up a bit and make it easier to slice really thinly.
- 2kg beef sirloin joint
- 3 red chillies
- 5 garlic cloves
- few thyme sprigs or 1 tsp dried thyme
- 8 tbsp olive oil
- 50g pine nut
- 1 tsp Dijon mustard
- 2 tbsp sherry vinegar
- good handful parsley, roughly chopped
- Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.
- Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.
- Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.
- Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.
- 2 - 3 tbsp vegetable or sunflower oil
- 1¼kg beef shin or brisket, cut into very large chunks
- 2 onions
- 50g ginger
- 3 garlic cloves
- small bunch coriander
- 2 tsp Chinese five-spice powder
- 6 whole star anise
- 1 tsp black peppercorn
- 100g dark brown muscovado sugar
- 50ml light soy sauce
- 50ml dark soy sauce
- 2 tbsp tomato purée
- beef stock
- thumb-sized chunk ginger, shredded into matchsticks
- 1 tbsp vegetable or sunflower oil
- cooked jasmine rice
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
- 140g sushi rice
- 250g/9oz rump steak, thinly sliced
- 1 garlic clove, chopped
- 1 tbsp soy sauce
- good pinch sugar
- 2 tbsp sesame oil
- 2 eggs
- 1 large carrot, cut into long matchsticks
- 1 large courgette, cut into long matchsticks
- 2 tbsp sweet and spicy chilli sauce
- Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.
- Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
- Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.