Ingredients:
- 2cm piece of ginger, peeled and grated
- 4 tbsp rice wine vinegar or white wine vinegar
- 2 tbsp tomato ketchup
- 3 tbsp cornflour
- 2 tsp Chinese five-spice powder
- 350g striploin steak, sliced into strips
- 100ml vegetable oil
- 1 red pepper, thinly sliced
- u00bd a red chilli, thinly sliced
- 2 spring onions, sliced, plus extra to serve
- 2 garlic cloves, crushed
- 1 tbsp soy sauce
- 2 tbsp sweet chilli sauce
Method:
- Combine the cornflour and five-spice in a bowl. Add the sliced steak and toss to coat.
- Heat the oil in a large frying pan until hot, then add the beef and cook until golden and crisp. Remove from the pan and drain on a plate lined with kitchen paper. Drain away all but one tablespoon of the oil.
- Add the pepper, half of the chilli, spring onions, garlic and ginger to the pan. Stir-fry for three mins to soften.
- Whisk the vinegar, soy, chilli sauce and ketchup with two tablespoons of water, then pour into the pan and simmer for two minutes.
- Add the steak back to the pan and toss well to coat. Serve hot over rice or noodles.
