Chilli Beef Stir Fry August 26, 2012 by Fiona Maclean Chilli Beef Stir Fry Print recipe Print with main photo Print text only Serves 1 Prep time 5 minutes Cook time 5 minutes Total time 10 minutes asdasdasdasd Lunch, Main Dish Misc Serve Hot Region Chinese Ingredients 50g Fillet steak (or another lean cut) 1 Continental Spring Onion (or a couple of the smaller sort) 100g Broccoli 100g Courgettes 100g Chinese Cabbage (or pak choi) 1 clove Garlic (crushed) 1/2 Red Chilli (seeds removed and finely chopped) 1 piece Root Ginger (peeled and finely chopped) 1 teaspoon Chinese rice wine vinegar 1 teaspoon Light Soy 1 teaspoon Sunflower or Sesame oil Directions Step 1 Mix together the chilli, ginger, garlic, soy and rice wine vinegar. Step 2 Slice the beef finely along the grain, then put it into the soy mix Step 3 Trim the spring onion and slice. Keep the white bulb portion separate from the green leaves Step 4 Prepare all the vegetables, slicing into smallish pieces Step 5 Heat the oil in the wok till just smoking. Drain the beef, reserving the soy mix, and add to the oil with the courgettes and the white parts of the spring onion. Cook for a minute Step 6 Add the brocolli and chinese cabbage and cook for a further couple of minutes stirring constantly, till the vegetables are cooked but haven't lost their crunch. Step 7 Pour over the remaining soy and chilli mix and stir through Step 8 Serve with a small portion of boiled rice, garnished with the green parts of the spring onion.