I came up with this recipe after staring at the leftovers of a (really beautiful) roast beef dinner that we had eaten one Sunday (thanks mum!).
Having scoured the internet for help (we don't have beef that often), no specific recipe seemed to fit what I had left in the vegetable cupboard either, so I got a general idea and came up with this.....
Prep Time: 20 mins
Cooking Time: 6 minutes
I would have loved to have included bean sprouts but I didn't have any.
400 g leftover roast beef
1-2 tsp. Chinese Five Spice (depending on taste)
1 red onion (roughly chopped)
1 red pepper (or a mix of whatever peppers you have)
handful of green beans - topped and tailed (halved if needed)
small florets of purple sprouting broccoli (make sure the stalks aren't too thick half if necessary)
few handfuls of washed spinach (flouts the "keep it crunchy" rule but it tasted nice)
1 large garlic clove (chopped finely or minced)
A knob of fresh ginger (4cm long - depending on taste) (chopped finely or minced)
1 small red chilli (finely chopped)
3 tbsp. vegetable oil
4 tbsp. light soy sauce
2 tbsp. water
3 tbsp. dry sherry/rice wine/apple juice
Garnish - I had some fresh coriander and pomegranate seeds which seemed to work well
I served this with coconut rice.
Noodles or thai jasmine rice would work well too.
1. Cut the roast beef across the grain into 5 cm wide strips and then as wafer thin as possible. Mix in a bowl with the five spice.
2. Chop the veg, the garlic and the ginger and mix the soy sauce, sherry/rice wine/apple juice and water in a small jug.
3.In separate bowls put the broccoli and beans and cover with salted boiling water and then cling film. Leave for 10-15 minutes then drain.
4. In a wok over a high heat add 2 tbsp. oil and once smoking flash fry the beef for a couple of seconds then quickly remove with slotted spoon and set aside.
5. Turn heat down and add the remainder of the oil.
6. Add the onions and cook for a couple of minutes then add the chilli, garlic and ginger for a further minute.
7. Add the peppers, green beans and broccoli and toss for 30 seconds. Then add the meat.
8. Lastly add the soy sauce mixture and as it comes to a bubble add the spinach and half wilt it. Tossing and turning as you go.
9. Turn into a serving bowl and scatter with the garnish of coriander and pomegranate seeds