chilli beef with spring onion

Preparation time 10 minutes Cooking time 15 minutes 3 tablespoons oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons dried chilli flakes or 2 dried red chillies, halved 100 ml beef stock, cool led 1 teaspoon clear honey tablespoon cornflour low-calorie cooking spray 500 g lean rump steak, very thinly sliced 12 spring onions, diagonally cut into 3.5 cm (112 inch)pieces Mix together the oyster sauce, rice wine, chilli, stock, honey and cornflour in a small bowl until smooth.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until smoking hot. Add the steak and stir-fry for 3-4 minutes until browned and sealed.

Stir in the oyster sauce mixture, then add the spring onions and continue cooking, stirring frequently, for 10 minutes, or until the steak is tender.

For chicken chilli& vegetable stir–fry, follow the recipe for Chilli Beef with Spring Onion, replacing the beef with 500 g mini chicken fillets, cut in half lengthways, and adding 1 small finely juli-enned carrot and 100 mangetout thinly sliced lengthways, instead of the spring onions.

qingquang

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