Recipe: Chinese crispy beef stir fry

Rating: 4.2 stars based on 1126 reviews

Serves 2


  • 200g lean beef steak
  • 2 tsp cornflour
  • 1 tsp Chinese five-spice powder
  • 1 carrot, peeled
  • 1 small leek, trimmed
  • 6 spring onions, diagonally sliced
  • 1/2 red pepper, seeded and cut into strips
  • 100g rice noodles
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry or rice wine
  • 2 tbsp vegetable oil
  • 1 large garlic clove, finely chopped
  • 2cm piece fresh root ginger, peeled and finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • soy sauce to serve



    • Cut the meat, across the grain, into 5cm wide pieces, and then cut each piece into wafer-thin strips.
    • Place in a small bowl with the cornflour and five-spice powder. Mix together well to coat the meat.


    • Cut the carrot and leek into 5cm lengths, then cut each piece into fine matchsticks.
    • Put all the prepared vegetables together in a bowl.


    • Soak the noodles in a bowl of lightly salted, boiling water for 3 minutes. Drain and refresh in cold water, then drain again.


    • Make the soy sauce mixture by combining the soy sauce, sherry and 2 tbsp water in a small jug or bowl.


    • Place a wok or a large frying pan over a high heat. When hot, add 1 tbsp of the oil, then when it is just smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through.
    • Remove with a draining spoon.


    • Add the remaining oil with the garlic, ginger and chilli.
    • Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.


    • Stir in the soy sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and finally the meat.


    • Serve immediately, with extra soy sauce to sprinkle.


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