To celebrate Chinese New Year this week Tesco kindly sent me a new work to whip up some Oriental goodness for my family. I couldn’t resist making my very favorite Chili Beef Stir Fry Recipe for its maiden voyage.
I love this Chili Beef Stir Fry Recipe as its a tasty way to use up left-overs from a roast beef, making it perfect for reducing your food waste and making your food budget stretch a further.
Chili Beef Stir Fry Recipe – Serves 2
To make this Chili Beef Stir Fry Recipe you will need
- 200g of left over roast beef thinly sliced into strips
- 1tbsp Soy Sauce
- 1tbsp Sherry Viniger
- 1tbsp oil (traditionally sesame is used, however I prefer olive oil) – plus a little more for cooking
- 1tbsp Cornflower
- 1tsp Encona (or other hot pepper sauce)
- 1/2 Onion, diced
- 1 Garlic clove, finely chopped
- 60g Spinach
- 2 Peppers, sliced in strips
- 2 Carrots, sliced into thins with a vegetable peeler
- 150g Straight to wok noodles
How to make my Chili Beef Stir Fry Recipe
- Place beef, soy sauce, sherry vinegar, oil, cornflower and Encona in a dish and leave to marinate for 15 minutes.
- Heat oil in a wok, remove beef from the marinade (retaining the sauce for later) and stir-fry from 1 minute.
- Add the onion and garlic and cook for a further 2 minutes
- Turn down the heat adding the spinach, pepper and carrot as you go.
- Cook for a further 3 minutes to allow the vegetable to soften slightly.
- Add the noodles and desired amount of the marinade you saved from earlier.
- Cook for a final 3 minutes and then serve immediately.