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Crispy Beef with hot and spicy stir fry vegetables

So, imagine the scene. Sat in your camper van - miles from civilisation. Enjoying the sound of the waves lapping on the beach, a red kite swoops on some poor inspecting prey and all you really want is THAT CHINESE TAKEAWAY!!!!!!! Nobody will deliver so you need to be prepared and this quick and tasty meal will certainly fit the bill.

Crispy Chinese beef with hot and spicy vegetables and noodles. Serve with chinese seaweed!!


300 g thin cut sandwich or minute steak- cut into thin strips
3 tbsp Corn flour
2 Tsp chinese five spice powder
1 red pepper thinly sliced
6 mushrooms thinly sliced
2 sticks of celery - thinly sliced!
1 carrot- guess what? THINLY sliced!
2 birds eye chilli's finely diced
bunch of spring onions chopped
2 cloves of garlic diced
thumb sized piece of ginger cut into matchstick sized strips
4 tbsp either white wine vinegar or cider vinegar- which ever you have.
1 tbsp soy sauce
2tbsp sweet chilli sauce
2 tbsp of tomato puree
tbsp of brown sugar or 2 sachets!

100ml of oil to cook the beef in.

Put the beef in a bowl and toss in the cornflour and five-spice.
Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper.
Then in your other wok or pan Add the pepper, mushrooms , carrot,celery, chilli, spring onions, garlic and ginger to the pan.

Stir-fry for 3 mins to soften, be careful not to let garlic and ginger burn. Mix the vinegar, soy, sugar, chilli sauce and puree with 2 tbsp water
Pour over the veg and cook for about 2 minutes
Next add the beef back to the pan and toss well to coat. Serve the beef on noodles which you have warmed through in boiling water.

For the "chinese Seaweed" get spring greens and slice FINELY! fry in the hot oil used for the beef right at the beginning of the recipe. When crispy place on kitchen roll and season with S&P