Tender Chinese Beef and Chilli Stir Fry - Chinese New Year Recipe
Tutor: Xiuli Lei, private chef, cookery tutor and founder of Lei's Home Kitchen
Celebrate Chinese New Year with this tender Chinese beef and chilli stir fry, cooked by Xiuli Lei from Lei’s Home Kitchen. This quick wok recipe shows you how to keep beef beautifully tender at home.
In this session, Xiuli Lei shares authentic Chinese cooking tips, including how to slice beef across the grain and use corn flour to help keep it tender. Cooking over high heat in a wok gives this stir fry its classic flavour and texture.
Preparation
Set out your ingredients and equipment.
Video time
31 minutes
- 250g Beef skirt
- 40g Coriander
- 2 red chillies
- 1 thumbnail size Ginger
- 3 cloves of garlic
- 1tbs vegetable oil
- ½ tsp Dark soy sauce
- 1tsp Light soy sauce
- 1tsp Oyster sauce
- 1tsp Corn flour
- ½ tsp sugar
- Take 250g beef skirt out of the fridge around 20 minutes before cooking and pat dry with kitchen roll. Thinly slice across the grain to help keep the beef tender.
- Place the beef in a bowl with a small pinch of salt, a drizzle of sesame oil, 1 heaped teaspoon of corn flour and a little vegetable oil. Mix well and leave to marinate for around 10 minutes.
- Roughly chop 2 to 3 chillies, slice 3 cloves of garlic, finely slice a piece of ginger, and chop spring onions and coriander into similar-sized pieces.
- Heat a wok over high heat until very hot, then add oil to coat the surface.
- Stir fry the beef quickly on high heat until just cooked and no longer red. Remove from the wok and set aside.
- Add a little more oil if needed, then briefly fry the garlic and ginger. Stir in 1 teaspoon light soy sauce, ½ teaspoon dark soy sauce and 1 teaspoon oyster sauce.
- Return the beef to the wok, add the chillies, spring onion and coriander, and toss for about 10 seconds. Finish with a small drizzle of sesame oil and a pinch of sugar to balance the heat.
- Serve immediately with steamed rice or egg fried rice.