Speedy Chilli Beef Stir-Fry with corn and capsicum

“This will also work with shredded chicken or pork, but the beef version is the one approved by the Foreign Office,” says presenter James May. “Add an extra chilli or two to turn this into ‘dare food’. You’ll spoil it, though.”

Chilli Beef  Stir-Fry

Serves: 4

Ingredients:

  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 green chilli, finely chopped
  • 450g steak, cut into strips
  • 1 red and 1 yellow capsicum, deseeded and roughly chopped
  • 1 carrot, cut into thin strips
  • 250g baby corn
  • 200g snow peas, halved
  • 300g bean sprouts
  • 300g rice noodles
  • sweet chilli sauce, to drizzle

Method:

1. In advance: put the oil in a large bowl. Add the ginger, soy sauce, chilli and steak strips. Mix and leave in the fridge, covered, to marinate for at least 10 minutes. Half a day is even better.

2. 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.

3. Now add the capsicum, carrot, baby corn, snow peas, bean sprouts and the leftover marinade. Stir-fry for three minutes until everything is cooked but not soggy.

4. At the same time, soak the noodles for four minutes (or however long the pack suggests), drain well and add to the pan.

5. Toss well. Serve straight away, anointed with chilli sauce.

From Oh Cook! 60 Easy Recipes That Any Idiot Can Make by James May, published by Pavilion. Photography by Martin Poole.

Do you make stir-fries? What do you add to yours?

– With PA

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