Stir-fried garlic chilli beef and ong choi

Ingredients

200g beef fillet, sliced into even-sized thin strips
Few pinches Chinese five-spice
Light soy sauce, to season
1 tbsp groundnut oil
4 large garlic cloves, finely chopped
150g ong choi, washed, leaves and stems cut across the stem in equal 10cm lengths (or use spinach or watercress)
1 medium red chilli, deseeded and finely chopped
Toasted sesame oil, to season

Ingredients

200g beef fillet, sliced into even-sized thin strips
Few pinches Chinese five-spice
Light soy sauce, to season
1 tbsp groundnut oil
4 large garlic cloves, finely chopped
150g ong choi, washed, leaves and stems cut across the stem in equal 10cm lengths (or use spinach or watercress)
1 medium red chilli, deseeded and finely chopped
Toasted sesame oil, to season

Method

Season the beef with the Chinese five-spice and a few dashes of soy sauce, toss together and set aside.
Heat a wok over a high heat. When hot, add the groundnut oil and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for a few minutes, until browned. Add the ong choi and chilli and stir-fry until the leaves have wilted slightly. Remove from the heat.
To serve, season to taste with light soy sauce, salt and a few dashes of sesame oil. Serve immediately.

Method

Season the beef with the Chinese five-spice and a few dashes of soy sauce, toss together and set aside.
Heat a wok over a high heat. When hot, add the groundnut oil and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for a few minutes, until browned. Add the ong choi and chilli and stir-fry until the leaves have wilted slightly. Remove from the heat.
To serve, season to taste with light soy sauce, salt and a few dashes of sesame oil. Serve immediately.

delicious. tips

Ong choi is the Cantonese name for this leafy vegetable that is eaten all over Asia. Also known as ‘water spinach’ or ‘morning glory’, it is high in iron and vitamin A. If you can’t find it, use watercress or spinach

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