“This will also work with shredded chicken or pork, but the beef version is the one approved by the Foreign Office,” says TV presenter James May. “Add an extra chilli or two to turn this into ‘dare food’. You’ll spoil it, though.”
Chilli beef stir-fry
- Large bowl
- Wok or large frying pan
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 2 tbsp soy sauce
- 1 green chilli finely chopped
- 450 g steak cut into strips
- 1 red pepper deseeded and roughly chopped
- 1 yellow pepper deseeded and roughly chopped
- 1 carrot cut into thin strips
- 250 g baby corn
- 200 g mangetout halved
- 300 g bean sprouts
- 300 g rice noodles
- sweet chilli sauce to drizzle
- In advance: Put the oil in a large bowl. Add the ginger, soy sauce, chilli and steak strips. Mix up and leave in the fridge, covered, to marinate for at least 10 minutes. Half a day is even better.
- Later: Heat your wok (large frying pan if you haven’t got one. Why haven’t you got one?) until really hot. Remove the meat from the marinade and wipe dry. Reserve the marinade. Add the beef to the wok and stir-fry for five minutes.
- Now add the peppers, carrot, baby corn, mangetout, bean sprouts and the leftover marinade. Stir-fry for three minutes until everything is cooked but not soggy.
- At the same time, soak the noodles for four minutes (or however long the pack suggests), drain well and add to the pan
- Toss well. Serve straight away, anointed with chilli sauce.
Oh Cook! 60 Easy Recipes That Any Idiot Can Make by James May is published by Pavilion. Photography by Martin Poole.
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