RECIPE: HOW TO DO STIR-FRIED GARLIC CHILLI BEEF AND ONG CHOI

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.

RECIPE STIR-FRIED GARLIC CHILLI BEEF AND ONG CHOI

Dificulty: Easy
Portion: Serves 2
Time: Ready in 15 minutes

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

Step by step preparation

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.

RECIPE: HOW TO DO STIR-FRIED GARLIC CHILLI BEEF AND ONG CHOI

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