Description
A lighter, healthier take on classic Chinese chilli beef that uses lean sirloin steak and fresh vegetables, stir-fried quickly to retain crunch and flavor. Packed with zesty orange juice, aromatic five-spice, and a balanced heat from chilli sauce and flakes, this dish is perfect for a wholesome weeknight meal.
Ingredients
Scale
Meat and Marinade
- 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
Vegetables
- ½ red pepper
- 4 spring onions, ends trimmed
- 85g Tenderstem broccoli spears
- 100g pak choi (baby pak choi is good)
Sauce
- 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
Flavourings and Oil
- 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)
Instructions
- Prepare the beef: Place the beef in the freezer for 25-30 minutes to firm it up for easier thin slicing. Once chilled, slice the beef into very thin strips.
- Prepare the vegetables: Core and deseed the red pepper, then cut it into thin strips. Slice the spring onions diagonally. Halve or quarter the broccoli spears lengthwise and thinly slice the pak choi. Set aside.
- Make the sauce: In a bowl, mix together the fresh orange juice, vinegar, dark soy sauce, and hot chilli sauce. Set aside for later use.
- Marinate the beef: In a bowl, beat the egg white until slightly frothy. Add the sliced beef along with five-spice powder, cornflour, self-raising flour, and a good grind of black pepper. Stir well to coat the beef evenly.
- Cook the beef: Heat 1 tablespoon of rapeseed oil in a non-stick wok or frying pan until very hot. Test by adding a small piece of beef, which should immediately sizzle. Stir-fry the beef for 3-4 minutes to separate the slices, then remove with a slotted spoon and set aside.
- Steam the vegetables: Steam the broccoli spears for 1½ minutes. Then place the pak choi on top and steam for an additional 45 seconds to 1 minute until both are tender-crisp. Remove and rinse under cold running water to stop cooking and preserve color. Set aside.
- Stir-fry aromatics and vegetables: Pour the remaining 1½ teaspoons of oil into the wok and heat until very hot. Add the garlic, root ginger, red pepper strips, and spring onions. Stir-fry for 2-3 minutes until starting to brown.
- Add spices and sauce: Sprinkle in the chilli flakes and pour in the prepared soy sauce-orange juice mixture along with 4-5 tablespoons of water. Bring to a boil.
- Combine and finish: Return the cooked beef and steamed vegetables to the wok, stirring briefly to heat everything through. If you prefer more sauce, add another 1-2 tablespoons of water. Serve immediately for best flavor and texture.
Notes
- Freezing the beef before slicing helps to achieve nice thin strips essential for quick stir-frying.
- Using self-raising flour in the beef coating adds lightness and a slight batter-like texture.
- To reduce heat, adjust or omit the chilli flakes and chilli sauce according to preference.
- Ensure the wok or pan is very hot before adding ingredients to achieve proper sear and avoid steaming.
- Rinsing steamed vegetables under cold water halts cooking and keeps colors vibrant and textures crisp.
- Rapeseed oil is chosen for its high smoke point and neutral flavor, ideal for stir-frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese chilli beef, lighter chilli beef, stir-fry beef, healthy Chinese recipe, beef and vegetables stir-fry
