Ingredients
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100 g Green Beans
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2 tbsp Vegetable Oil
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500 g Beef
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1 Onion
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2 Garlic
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10 g fresh root Ginger
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1 tsp Chinese Five-Spice Powder
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1 large head of Broccoli
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1 large Carrots
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1 Red Pepper
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200 g Shiitake Mushrooms
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2 tbsp Soy Sauce
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a bag of Dark Greens
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1 tsp Sesame Oil
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Bring a pan of water to the boil, add the beans and cook them briefly. Drain and refresh the beans under cold water to stop them cooking, then set them aside. |
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2
Done
|
Heat a tablespoon of the oil in a large wok. When it’s smoking, add the beef and stir-fry it very quickly until browned. You might need to do this in a couple of batches as it is important not to overcrowd the pan or the beef will stew and not brown. Remove the beef from the wok and set it aside. |
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3
Done
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Add the rest of the oil to the wok and again, when it’s smoking, add the onion, garlic and ginger. Stir-fry for a minute only, then sprinkle in the Chinese five-spice. Add all the vegetables, except the Chinese greens, then continue to fry for another 2–3 minutes. |
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4
Done
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Pour in the soy sauce along with 2 tablespoons of water and season with salt and pepper. Lay the greens on top and leave them to steam for a couple of minutes until wilted this ‘covering’ will help the vegetables soften slightly too. |
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5
Done
|
Put the slices of beef back in the wok and mix with everything else to heat them through. Drizzle over the sesame oil and serve at once. |
