Twice cooked crispy beef

PennyBy Penny  ,   

November 18, 2015


Vegetable oil

350g left over roast beef , sliced into strips

3 tbsps corn flour

2 tspn Chinese five spice

1 red pepper sliced

1 carrot thinly sliced into julienne

A couple of handfuls of mange tout diagonally sliced

You could use any veg you have in

4 tbsps white wine or rice wine vinegar

2 tblspn sweet chilli sauce

2 tblspn tomato ketchup

1 tblspn soy sauce

2 garlic cloves finely chopped

2 piece of ginger finely chopped


1Mix the cornflour and Chinese five spice

2Toss the sliced beef in this to coat

3Heat some oil in a wok

4Fry the beef in batches until crispy and drain on kitchen paper

5Fry the veg for about 3 minutes ( mind you don't burn the garlic )

6Mix the sauce Ingres together and add to the wok

7Cook for another 2 minutes

8Add the beef to the pan and cook for another 3minutes

9Add a little water to the sauce to let it down

10Serve with rice or noodles