A beef stir-fry is one of my favourite meals to get in an Asian restaurant. Thankfully, it is also really easy to cook at home. For me, the secret to a delicious beef stir-fry is to marinade the beef beforehand and not to overcook it. I also have a preference for spicy beef stir-fries, hence this recipe. Using birds-eye chilis adds an extra kick to any dish and if you want genuine spice in your meals then they are the way to go.
As always, stir-fries are a great way to pack lots of vegetables into your diet and are very versatile. This recipe can be easily changed by swapping the beef for chicken, prawns, or tofu - and all will taste delicious.
250g round steak (with fat trimmed)
3 tbsp soy sauce
3 tbsp oyster sauce
2 birds eye chilis, finely sliced (or opt for one, depending on how spicy you want it - bird's eye chillis are hot!!)
1 cm piece of ginger, finely chopped
1 clove garlic, finely chopped
10 broccoli florets
1 red pepper, sliced
1 pack/tin of bamboo shoots
2 spring onions, halved and split into thin slices
Begin by preparing the beef. Trim the beef of any lumps of fat. Slice the beef very thinly - about 1-2 mm thick. Then season the slices with salt and freshly ground black pepper. Put the beef in a bowl with 2 tablespoons of soy sauce, the birds eye chilis, garlic, and ginger. Massage the beef to help it absorb all the flavours. Cover and put the refrigerator for at least 3 hours.
After a few hours remove the beef from the refrigerator to take the chill of the beef. Then prepare the vegetables.
Heat oil in a pot to a medium-high heat. Split the beef into two batches, including the chili, garlic, and ginger. Cook each batch separately for about 30-45 seconds, constantly moving the beef around the pot. Once the beef is almost completely brown, remove it from the pot and place in a bowl and set aside. Remember the beef is sliced extremely thinly so it will cook very fast, and if you overcook it, the beef will become tough.
With all the beef removed, add some extra oil to the pot and add the broccoli. Stir-fry for about 4 minutes. Add the peppers and mangetout and cook for a further 2 minutes. Finally, add the bamboo shoots and the spring onion. After a minute, return the beef to the pot and mix all the ingredients together.
Lower the heat and add the oyster sauce, and an additional tablespoon of soy sauce. Season with freshly ground black pepper.
Serve with brown rice or wholewheat noodles, and maybe a glass of water...Enjoy!