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Chinese Chile Beef Stir-fry

Categories: Spicy
Type: Main Dishes

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

Prep Time: prep 15 mins, plus marinating

Cooking Time: cook 10 mins

Serves: makes 4 servings


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

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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.
  • prep 15 mins, plus marinating; cook 10 mins


Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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