Sweet and tangy chilli beef

Name: Sweet and tangy chilli beef
Prep time: 30 min
Cook time: 10 min
Ingredients: 1 tbsp light soy sauce; 4 tbsp lemon juice; 2 tbsp orange juice; 1 tsp groundnut oil; 1-2 tsp caster sugar (or to taste); 1-2 tbsp honey (to taste); ½ small cucumber, halved lengthways, de-seeded and finely chopped; 1 green chilli, de-seeded, finely chopped; 1 tbsp groundnut oil; 250g/9oz beef fillet, cut into 5mm/¼in strips; 1 tsp Shaoxing rice wine or dry sherry; pinch crushed dried chilli flakes; 1 tsp light soy sauce; pinch ground white pepper; 1 large handful baby spinach leaves, washed; 2 heads pak choi, green stem variety, washed and sliced; 1 small mango, peeled, stone removed, flesh finely diced

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Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 2

Cost: $22.00 /serving

Author : Ching-He Huang

quick leftover roast meat quick beef

Instructions

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Step 1

For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.

Step 2

For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.

Step 3

Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.

Step 4

To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.

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