Spicy beef stir fry with sweet peppers and mango
Have this weeknight supper ready in a flash!
- FOR THE MARINADE:
- 3 Tbs low sodium soy sauce
- 1/2 tsp chilli powder
- 1/4 tsp dried red chilli flakes
- 2 tsp Chinese five-spice powder
- 1 clove garlic, minced
- 1 heaping tablespoon brown sugar
- 2 tsp sesame seed oil
- FOR THE STIR FRY:
- 400 g grass-fed beef fillet, sliced into strips
- 1 Tbs vegetable oil
- 2-3 carrots, julienned
- 1 of each, red and orange sweet peppers, deseeded and finely sliced
- several stems kale, centre rib removed and roughly chopped
- 3 scallions, sliced
- egg or rice noodles, cooked as per pack instructions
- 1 small fresh mango, peeled and cut into bite size pieces
- fresh basil and mint, to finish
- fresh chilli, optional
- 2 Tbs oyster sauce
- 2-3 Tbs lime or lemon juice
- 1 Tbs freshly grated ginger
- 1 cup chicken stock
- 2 tsp corn flour mixed with 3 tablespoons cold water
Place all the ingredients for the marinade in a non-metallic bowl and stir to combine. Add the beef and toss until the meat is well coated.
Set aside for at least 30 minutes or preferably overnight.
Heat the vegetable oil in a large skillet and stir fry the carrots and peppers for several minutes.
Add the kale and scallions to the pan and cook for a further 3-4 minutes. Remove from the pan and set aside while you cook the beef.
Heat another drop of oil in the same pan and fry the meat on a very high heat for about 3-4 minutes until caramelised and nearly done. Season lightly with salt before adding the vegetables back in with the beef.
Whisk the sauce ingredients together in small jug and pour over the beef and vegetables.
Simmer for around 2 minutes until the sauce has thickened. Now tip the cooked noodles in and toss to coat in the sauce.
Add the fresh mango pieces and finish with mint leaves, basil and extra chilli if you like it hot. Serve with lime wedges.
Reprinted with the permission of Bibby's Kitchen@36.
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