Crispy chilli beef recipe

72 ratings

Get your chopsticks ready and rustle up this speedy stir-fry. Loaded with crispy beef and kale, it's perfect for a quick midweek meal. See method

Ingredients

White rice can always be swapped for brown (check cooking instructions for timings)

of the reference intake
Carbohydrate 63.1g Protein 26.8g Fibre 1.2g

Cook the rice following the pack instructions, then set aside.
Heat the vegetable oil in a wok until almost smoking. Meanwhile, combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.
In a bowl, mix the soy, lime juice and chilli sauce, then set aside.
Cook the beef in the wok in two batches, each for 2-3 mins, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.
Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic. Cook for 30 secs, then add the pepper and cook for 2 mins, stirring often. Add the kale and cook for a further 2-3 mins, stirring often, until it has wilted.
Return the beef and the soy mixture to the wok. Cook for 2-3 mins, then serve with the rice.

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