Yields1 Serving
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
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
Ingredients
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
Directions
1Mix the cornflour and Chinese five spice
2Toss the sliced beef in this to coat
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
