Stir-fried garlic chilli beef and ong choi
- February 2007
- Serves 2
- Ready in 15 minutes
Ching-He Huang’s stunning Chinese stir-fry recipe is made with beef and green leafy ong choi (aka morning glory). This recipe is made for two people, but you could double the quantities to serve as a sharing menu at, say, Chinese New Year.
For a classic sharing dish for the table at Chinese New Year, try Ken Hom’s steamed chicken with Chinese sausage.
- 17.7g (4.8g saturated)
- 3.1g (1.5g sugars)
- 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
- 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.
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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