Lighter Chinese chilli beef

• lean beef↗250g g

  such as sirloin steak, trimmed of any excess fat

• red pepper↗½
• spring onions↗4

  ends trimmed

• Tenderstem broccoli↗85g

  spears

• pak choi↗100g

  (baby pak choi is good)

• fresh orange juice↗3 tbsp tbsp
• Chinese rice wine vinegar↗1 tsp

  or white wine vinegar

• dark soy sauce↗2 tsp tsp
• hot chilli sauce↗1 tsp

  such as sriracha

• medium egg white1
• five-spice½ tsp

  powder

• cornflour↗1 tbsp tbsp
• self-raising flour↗1 ½ tsp tsp
• 1 tbsp plus 1 ½ tsp rapeseed oil
• garlic cloves↗2

  finely chopped

• finely chopped root ginger2 tsp
• chilli flakes↗¼ tsp

  or a good pinch if you prefer it a bit milder

Step-by-step instructions

1. 1

   Put the meat in the freezer 25-30 mins before you plan to start cooking. This will firm it up a bit and make it easier to slice really thinly.

2. 2

   Meanwhile, remove the core and seeds from the pepper and cut it into very thin strips. Slice the spring onions diagonally and slice 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.

3. 3

   Slice the beef into very thin strips. In a bowl, beat the egg white with a fork to make it slightly frothy, then stir in the beef with the five-spice powder, cornflour, flour and a good grinding of pepper so everything is evenly coated. Pour 1 tbsp of the oil into a non-stick wok or frying pan. When it’s very hot (test if ready by dropping a small piece of beef in – it should immediately sizzle), put the beef in, stirring to separate, and stir-fry for 3-4 mins. remove with a slotted spoon and set aside.

4. 4

   Steam the broccoli spears for 11⁄2 mins, then sit the pak choi on top and steam for another 45 secs-1 min until both are tender-crisp. Remove and cool under running cold water so that they stop cooking and retain their colour. Set aside.

5. 5

   Pour the remaining oil into the wok and heat it again until very hot. Throw in the garlic, ginger, red pepper and spring onions, and stir-fry for 2-3 mins until starting to brown. Add the chilli flakes, then pour in the soy sauce and orange juice mix with 4-5 tbsp water. As it comes to the boil, stir in the beef and steamed veg, and cook briefly just to heat through. If you want a little more sauciness, splash in another 1-2 tbsp water.