Looking for a flavour-filled dinner recipe? Try this Spicy Beef Stir Fry
For the marinade:
3 tablespoons low sodium soy sauce
½ teaspoon chilli powder
¼ teaspoon dried red chilli flakes
2 teaspoons Chinese five-spice powder
1 clove garlic, minced
1 heaping tablespoon brown sugar
2 teaspoons sesame seed oil
For the stir fry:
400g grass-fed beef fillet, sliced into strips
1 tablespoon vegetable oil
2-3 carrots, julienned
1 of each, red and orange sweet peppers, deseeded and finely sliced
several stems kale, centre rib removed and roughly chopped
3 scallions, sliced
egg or rice noodles, cooked as per pack instructions
1 small fresh mango, peeled and cut into bite size pieces
fresh basil and mint, to finish
fresh chilli, optional
2 tablespoons oyster sauce
2-3 tablespoons lime or lemon juice
1 tablespoon freshly grated ginger
1 cup chicken stock
2 teaspoons corn flour mixed with 3 tablespoons cold water
Place all the ingredients for the marinade in a non-metallic bowl and stir to combine. Add the beef and toss until the meat is well coated.
Set aside for at least 30 minutes or preferably overnight.
Heat the vegetable oil in a large skillet and stir fry the carrots and peppers for several minutes.
Add the kale and scallions to the pan and cook for a further 3-4 minutes. Remove from the pan and set aside while you cook the beef.
Heat another drop of oil in the same pan and fry the meat on a very high heat for about 3-4 minutes until caramelised and nearly done. Season lightly with salt before adding the vegetables back in with the beef.
Whisk the sauce ingredients together in small jug and pour over the beef and vegetables.
Simmer for around 2 minutes until the sauce has thickened. Now tip the cooked noodles in and toss to coat in the sauce.
Add the fresh mango pieces and finish with mint leaves, basil and extra chilli if you like it hot. Serve with lime wedges.