Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 21

SERVES 2

350g/12oz fillet of beef

1 teaspoon light soy sauce

1 tablespoon oyster sauce plus 1 teaspoon

1 pinch of sugar

2 tablespoons groundnut oil

3 garlic cloves, crushed and finely chopped

1 medium chilli, deseeded and finely chopped

200g/7oz baby white-stemmed pak choy, sliced in half

salt and ground black pepper

1 Prepare the fillet of beef by hammering it with a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly and place the pieces in a bowl. Season the beef with the soy sauce, 1 tablespoon oyster sauce, the sugar, salt and pepper. Set aside.

2 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the garlic and chilli and toss quickly, then add the pak choy and stir-fry for 1 minute. Season with a pinch of salt and 1 teaspoon oyster sauce. Transfer the pak choy to a serving plate.

3 Heat the wok over a high heat and add the remaining groundnut oil. Add the beef slices and stir-fry for 1–2 minutes. To serve, either place the beef slices on the pak choy or toss the beef with the pak choy, then serve immediately.

I love deep-fried crispy chilli beef, but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way – in the wok!

This is another of my favourite fast, delicious, healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like.