If you live in a town with easy access to takeaway deliveries, you may not feel the need to make your own Saturday night Chinese supper. For me, this homemade steak stir fry is just as easy, certainly as tasty if not better, and definitely a cheaper alternative. You could serve it with rice or noodles but this is a great low-carb supper if you don’t and it is very filling. Perfect for a night in watching Strictly!
- 1 x large rump steak
- 1 tsp Chinese five-spice
- 1/2 tbsp dark soy sauce
- 1 tbsp rapeseed oil
- I large green pepper
- 6 pieces of tender stem broccoli
- 2 sticks of celery
- 8 green beans
- 1 bunch of spring onions
- 1 fresh red chilli – seeds removed and thinly sliced
- 1 large clove of garlic, grated
- 1 x 3cm piece of fresh ginger, grated
- 1 1/2 tablespoons of dark soy sauce
- 1 dessertspoon of toasted sesame oil
- 1 dessertspoon of rice vinegar
- 1 tbsp of oyster sauce
- 2 tbsps plum chutney (I use my homemade red plum, lime, and coriander) or shop bought such as Gressingham Plum and Hoisin sauce.
- To prepare the steak, marinate it in the soy sauce, sprinkle with the five-spice powder, and set aside on a plate for half an hour.
- Next, make the sauce by simply mixing all the ingredients above in a small bowl and set it aside so that the flavours can develop.
- In a very hot wok-shaped frying pan, add a touch of oil and quickly sear the steak for a couple of minutes on each side and set aside on a carving board to rest.
- Add a little more oil to the pan and quickly stir fry the vegetables – pepper, celery, onion, broccoli, red chilli and beans. Next, stir in the sauce and allow to cook through for another 4 minutes or so.
- To serve, turn the sauced vegetables onto 2 warmed plates. Quickly slice the steak into strips and scatter them over the vegetables – it should still be a little pink.
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