Crispy chilli beef recipe
Created by The Tesco Recipes team
Get your chopsticks ready and rustle up this speedy stir-fry. Loaded with crispy beef and kale, it's perfect for a quick midweek meal.
See method- Serves 4
- Takes 25 mins
- 534 calories / serving
Ingredients
- 240g long grain rice
- 100ml vegetable oil
- 2 tbsp cornflour
- 1½ tsp Chinese five spice
- 340g pack beef medallion steaks, cut into ¼cm thick strips
- 1½ tbsp soy sauce
- 2 limes, juiced
- 1 tbsp sweet chilli sauce
- 2 tsp sesame oil
- 1 red chilli, halved, seeded and sliced
- 20g ginger, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 1 yellow pepper, finely sliced
- 206g pack curly kale
Each serving contains
- Energy
- 2250kJ 534.0kcal
- Fat
- 21g
- Saturates
- 4g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 63.1gProtein 26.8gFibre 1.2g
Method
- Cook the rice following the pack instructions, then set aside.
- Heat the vegetable oil in a wok until almost smoking. Meanwhile, combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.
- In a bowl, mix the soy, lime juice and chilli sauce, then set aside.
- Cook the beef in the wok in two batches, each for 2-3 mins, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.
- Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic. Cook for 30 secs, then add the pepper and cook for 2 mins, stirring often. Add the kale and cook for a further 2-3 mins, stirring often, until it has wilted.
- Return the beef and the soy mixture to the wok. Cook for 2-3 mins, then serve with the rice.
- See more Beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
