Chinese Chile Beef Stir Fry

3 tbsp soy sauce, preferably dark sauce
1 garlic clove, crushed and chopped
2 tbsp rice vinegar1 tsp peeled and grated fresh ginger
1 tsp Chinese five spice powder1 cup broccoli florets
1 lb (450 g) beef round steak, cut into thin strips
1 cups now peasfreshly ground black pepper
1 tsp cornstarch
4 tbsp vegetable oil
1/2 cup beef stock
1/2 red bell pepper, seeded and thinly sliced
few drops of Asian sesame oil
1 fresh hot red chile, seeded and finely chopped


Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper.

Cover and refrigerate for at least 2 and up to 12 hours.

Heat 2 tbsp oil in a wok over high heat.

Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute.

Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.


Add the remaining oil to the wok and heat over high heat.

Drain the beef from the marinade, reserving the marinade.

Add the beef to the wok and stir-fry for 1 minute.

Return the vegetables to the wok and pour in the marinade.

Dissolve the cornstarch in the stock, and stir into the wok.

Stir-fry the steak and vegetables until the sauce is boiling.

Transfer to a plate, drizzle with the sesame oil, and serve at once.

Shared by Mary Ann Hartley