Return to listing

Chinese Crispy Beef Stir-fry

The good thing about Chinese cooking is that it always manages to make a little meat go a long way. Rump steak is perfect for stir-frying, and for this recipe just 4 oz (110 g) per person is plenty.

 
 
 Chinese Crispy Beef Stir-fry

  Serves 2

Ingredients
 8 oz (225 g) rump steak
 4 oz (110 g) rice noodles
 1 stem lemon grass
 1 fat garlic clove
 1½ inch (4 cm) piece fresh ginger
 6 spring onions
 1 medium leek
 1 medium carrot
 2 rounded teaspoons cornflour
 1 level teaspoon Chinese five-spice powder
 2 tablespoons groundnut oil or other flavourless oil
 2 tablespoons soy sauce
 3 tablespoons dry sherry
 pinch salt
Conversions
Need help with conversions?
Equipment
You will also need a wok or a very large frying pan.

This recipe is taken from Delia Smith’s Winter Collection.

Method

The secret of a successful stir-fry is speed. So what you need to do is have everything prepared before you start. The first item to prepare is the rice noodles. Place these in a large bowl with a little salt, then pour warm water over them and leave them to soak for exactly 15 minutes and no longer.

Now for the vegetables. First the lemon grass – remove the outer tougher leaves, trim off the woody tops, then slice the rest very finely. The garlic should be peeled and also chopped finely. The piece of ginger needs to be peeled, cut into thin slices and then the slices cut into tiny matchstick pieces. Finely slice the white part of the spring onions, then cut the tender green part into 2 inch (5 cm) lengths and then the lengths into little strips.

Now the leek: first halve the white part lengthways and cut into similar matchstick-sized strips, then cut the green, tender part of the leek into diagonals to make diamond-shaped pieces. Cut the carrot lengthways and then make this, too, into matchsticks. Now for the meat. This is cut into 2 inch (5 cm) pieces and these are then cut lengthways so that the meat, too, is now in thin strips. Next you need to take a small bowl and in it mix the cornflour and the five-spice powder together. Mix the meat in this mixture until it is all well coated.

Drain the noodles, shaking off any excess water, and then all is ready to cook. Now place the wok over a high heat, without adding any oil at first. As soon as it's very hot, add 1 tablespoon of the oil, let it sizzle, then add the meat and toss it and stir-fry it in the hot oil for about 2 minutes. Then remove the meat to a plate. Add the remaining oil, let it sizzle and then add the lemon grass, garlic and ginger. Toss these around for about 30 seconds, then add the carrots, spring onions and leek and toss these around also for 30 seconds.

Next add the liquid – soy sauce, sherry and 2 tablespoons of water. Then, as soon as the liquid is very hot, stir in the noodles, combining them with the vegetables. Finally, return the meat to join all the vegetables, toss everything together a couple of times and serve immediately in hot bowls.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Chinese Stir-fried Rice Serves 4

Chinese Stir-fried Rice

The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely. I have used authentic Chinese ingredients here

 
 
Chinese Stir-fried Chicken with Broccoli and Mushrooms Serves 1

Chinese Stir-fried Chicken with Broccoli and Mushrooms

Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.

 
 
Chinese Steamed Trout with Ginger and Spring Onions Serves 2

Chinese Steamed Trout with Ginger and Spring Onions

Who says healthy food has to be worthy? This lovely steamed trout recipe is packed with freshness and flavour and is a real treat for two.

 
 
Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews Serves 2

Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews

Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.

 
 
Hung Shao pork with steamed greens and fragrant rice Serves 2

Hung Shao pork with steamed greens and fragrant rice

Perfect for Chinese New Year, you won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish.

 
 
Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli Serves 2

Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli

Purple sprouting broccoli has a short spring season so enjoy it to the full with this quick and easy stir-fry recipe packed with flavour and low in fat. Then, when the purple sprouting variety has gone, use standard broccoli instead.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Please help?
31 Jul 2014 20:18
Coffee Break Plum Pavlova
29 Jul 2014 10:29
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Aubergines
29 Jul 2014 04:09
Can Anyone Help? MOULINEX
31 Jul 2014 17:35
Books me too
17 Jul 2014 16:38
Equipment 1lb loaf tin liners.
29 Jul 2014 18:15
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com