About this recipe:A perfect way to use up leftover roast beef and those vegetables still lurking in the vegetable drawer! It's crunchy, fresh and delicious. I came up with this recipe after staring at the leftovers of a (really beautiful) roast beef dinner that we had eaten one Sunday. This recipe is easily adapted to use fresh beef steak (see below). Having scoured the internet for help (we don't have beef that often), no specific recipe seemed to fit what I had left in the vegetable cupboard either, so I got a general idea and came up with this...
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Method Prep:20min › Cook:6min › Ready in:26min
Remove any fat from the beef and cut into strips of about 5cm long, cutting across the grain. Place in a bowl and mix with the five spice. Mix the soya sauce, sherry and water in a small jug.
In separate heatproof bowls put the broccoli and beans and cover with salted boiling water and then cling film. Leave for 10 to 15 minutes then drain.
In a wok over a high heat add 2 tablespoons oil and once smoking flash fry the beef for a couple of seconds then quickly remove with slotted spoon and set aside.
Turn heat down and add the remainder of the oil. Add the onions and cook for a couple of minutes then add the chilli, garlic and ginger for a further minute. Add the peppers, green beans and broccoli and toss for 30 seconds, then add the meat.
Lastly add the soya sauce mixture and as it comes to a bubble add the spinach and half wilt it; tossing and turning as you go. Transfer to a serving bowl and scatter with a garnish of coriander and pomegranate seeds. Serve with coconut rice.
I think the general rule with this is "keep it crunchy!" I needed to use up some green beans, bits of pepper and some broccoli lurking in the vegetable drawer. I would have loved to have included bean sprouts but I didn't have any.
You can also make this stir fry using raw beef. Slice into thin strips about 5cm long and 5mm thick. In step 3, stir fry the beef for 45 seconds, browning on all sides.