Name: Lighter Chinese Chilli Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 250g lean beef, such as sirloin steak, trimmed of any excess fat; 1 medium egg white; ½ tsp five-spice powder; 1 tbsp cornflour; 1½ tsp self-raising flour; Freshly ground black pepper, to taste; ½ red pepper; 4 spring onions, ends trimmed; 85g Tenderstem broccoli spears; 100g pak choi (baby pak choi is good); 3 tbsp fresh orange juice; 1 tsp Chinese rice wine vinegar or white wine vinegar; 2 tsp dark soy sauce; 1 tsp hot chilli sauce, such as sriracha; 1 tbsp plus 1½ tsp rapeseed oil; 2 garlic cloves, finely chopped; 2 tsp finely chopped root ginger; ¼ tsp chilli flakes (or a good pinch for milder heat)

Ingredients

250g lean beef, such as sirloin steak, trimmed of any excess fat

½ red pepper

4 spring onions, ends trimmed

85g Tenderstem broccoli spears

100g pak choi (baby pak choi is good)

3 tbsp fresh orange juice

1 tsp Chinese rice wine vinegar or white wine vinegar

2 tsp dark soy sauce

1 tsp hot chilli sauce, such as sriracha

1 medium egg white

½ tsp five-spice powder

1 tbsp cornflour

1½ tsp self-raising flour

1 tbsp plus 1½ tsp rapeseed oil

2 garlic cloves, finely chopped

2 tsp finely chopped root ginger

¼ tsp chilli flakes, or a good pinch if you prefer it milder

Instructions

Step 1: Place the beef in the freezer for 25-30 minutes to firm it up for easier slicing.

Step 2: Remove the core and seeds from the red pepper and cut it into very thin strips. Slice the spring onions diagonally. Cut the broccoli spears in half or quarters through the stems and florets. Thinly slice the pak choi. Mix together the orange juice, vinegar, soy sauce, and chilli sauce; set aside.

Step 3: Slice the beef into very thin strips. In a bowl, beat the egg white until frothy, then stir in the beef with five-spice powder, cornflour, self-raising flour, and a good grind of black pepper to coat evenly.

Step 4: Heat 1 tablespoon of oil in a non-stick wok or frying pan until very hot. Add the beef strips, stir-frying to separate them, for 3-4 minutes until cooked. Remove with a slotted spoon and set aside.

Step 5: Steam the broccoli spears for 1½ minutes, then place the pak choi on top and steam for another 45 seconds to 1 minute until tender-crisp. Remove and cool under cold running water to stop cooking and keep the color vibrant. Set aside.

Step 6: Pour the remaining 1½ teaspoons of oil into the wok and heat until very hot. Add the garlic, ginger, red pepper, and spring onions; stir-fry for 2-3 minutes until they start to brown.

Step 7: Add the chilli flakes, pour in the soy sauce and orange juice mixture with 4-5 tablespoons of water. Bring to a boil, then stir in the cooked beef and steamed vegetables, cooking briefly just to heat through. Add an extra 1-2 tablespoons of water if you prefer a saucier dish.

Tips & Variations

Freezing the beef before slicing makes it much easier to cut thin strips for a tender texture.

Swap pak choi with baby bok choy or other leafy greens you prefer.

Adjust the amount of chilli flakes or sriracha to control the heat level.

Serving with steamed jasmine rice or noodles complements the dish perfectly.

FAQs

Can I use a different cut of beef?

Yes, lean cuts like sirloin or rump work well. Avoid tougher cuts unless thinly sliced and cooked quickly to keep the beef tender.

Is it possible to make this recipe vegetarian?

To make it vegetarian, substitute the beef with tofu or seitan and increase the vegetables. Use vegetarian-friendly sauces to keep the flavor balanced.