Crispy Chilli Beef

A Stokes recipe by a passionate contributor, Vernon

  • Serves 2
  • 25 minutes
Taste without compromise

What you'll need

Buy now
Bottle 320g
£4.05
Case 6x 320g
£23.55
Squeezy 485g
£4.30
Bottle 300g
£3.50
Case 6x 300g
£20.60
Bottle 580g
£4.60
Case 6x 580g
£27.05
Add Selected Products
From your local shop
  • 250 g thin cut minute steak, thinly sliced into strips
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil, plus a drizzle
  • 2 garlic cloves, crushed
  • Thumb-sized piece of ginger, peeled and cut into matchsticks
  • 1 red chilli, thinly sliced
  • 1 red pepper, cut into chunks
  • 4 spring onions, sliced, green and white parts separated
  • 4 tbsp rice wine vinegar (or white wine vinegar)
  • 1 tbsp light soy sauce
  • 2 tbsp Stokes Sweet Chilli Sauce
  • 2 tbsp Stokes Tomato Ketchup
  • For the Marinade
  • 0.5 tsp Chinese five spice powder
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp caster sugar

Method

  1. Combine the marinade ingredients in a bowl.  Add the steak strips and toss to coat.
  2. Leave in the fridge for an hour.
  3. Sprinkle the cornflour over the mix, coating meat in floury paste.
  4. Lay steak strips on the cooking rack.  Drizzle a little oil.
  5. Cook at 220 degrees for 6 minutes, then turn over and cook for another 4 minutes (or until crispy).
  6. In a little oil in a hot wok, stir fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2 minutes.
  7. Add the vinegar, light soy, Stokes sauces. Mix well and cook for a minute until bubbling.
  8. Add the beef, simmer for 2 minutes serve with green sliced onion.