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

  1. Place beef, soy sauce, sherry vinegar, oil, cornflower and Encona in a dish and leave to marinate for 15 minutes.
  2. Heat oil in a wok, remove beef from the marinade (retaining the sauce for later) and stir-fry from 1 minute.
  3. Add the onion and garlic and cook for a further 2 minutes
  4. Turn down the heat adding the spinach, pepper and carrot as you go.
  5. Cook for a further 3 minutes to allow the vegetable to soften slightly.
  6. Add the noodles and desired amount of the marinade you saved from earlier.
  7. Cook for a final 3 minutes and then serve immediately.
  8. Enjoy

Chili Beef Stir Fry Recipe

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