Marinating the beef first imparts bags of flavour and makes for a wonderfully flavourful dish. If you like, you could just BBQ the beef strips for a quick and simple summery BBQ dish.
- 500g steak, sliced into thin strips
- 2 tbsp. soy sauce
- Pinch Chinese 5 spice powder
- 2 tbsp. Chinese rice wine
- 1 red chilli
- 2 tbsp. cornflour
- 3 tbsp. sunflower oil
- 2 peppers
- 200g broccoli florets
- 200ml chicken stock
- 2 tbsp. oyster sauce
Thinly slice the chilli into rings, ommiting the seeds if you like. Toss steak, 5 spice, rice wine, chilli and cornflour together in a bowl so that the beef strips are well coated. Cover and marinade for half an hour. Chop the pepper into chunks, removing the seeds.
Heat 2 tbsp. of the oil in a wok and add the beef. In batches, fry for 2-3 minutes over a very high heat until cooked through. Scoop out with a slotted spoon. Add the rest of the oil, then add the peppers and broccoli and stir fry for 1-2 minutes.
Pour in the stock and oyster sauce and return the beef to the pan. Turn the heat up and simmer for 2-3 minutes or until thickened, then serve immediately with noodles or rice.