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 - on the wok! It is seasoned with some dried chilli spices and then placed on a bed of baby spinach leaves and dressed with a delicious sweet and tangy dressing. This is one 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.
Recipe courtesy of Ching-He Huang
Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Ingredients

Sweet and Tangy Dressing
  • 1 tablespoon light soy sauce
  • 4 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 teaspoon groundnut oil (peanut)
  • 2 teaspoons caster sugar (superfine)
  • 1 tablespoon honey
  • 1/3 cucumber, halved lengthwise, seeded and very finely chopped
  • 1 medium green chile, seeded and very finely chopped
Chile Beef
  • 1 tablespoon groundnut oil (peanut)
  • 9 ounces beef fillet (tenderloin), sliced into thin 1/4-inch strips 
  • 1 teaspoon Shaohsing rice wine or dry sherry
  • Pinch crushed dried chile flakes
  • 1 teaspoon light soy sauce
  • Pinch freshly cracked white pepper
  • 1 large handful baby spinach leaves, washed
  • 2 heads green-stemmed pak choy (bok choy), washed and sliced
  • 1 small mango, peeled, stoned and finely diced

Directions

For the dressing: To make the sweet and sour dressing: Combine the light soy sauce, lemon juice, orange juice, groundnut oil, sugar, and honey, in a bowl. Whisk to blend the ingredients, and then add the very finely chopped cucumber, and chile. Stir, and set aside. For the beef: Heat a wok over high heat, and add the groundnut oil. Add the beef to the hot wok, and stir quickly. Deglaze with the rice wine or sherry, and cook for a few seconds. Add the crushed dried chile flakes, light soy sauce, and white pepper. Cook to your preference: 1 minute longer for well-done or less than a minute for medium. Dress the serving plates with some of the baby spinach leaves, and sliced pak choy. Spoon some of the chile beef into the middle of the platter, and then drizzle generous amounts of the dressing over the top. Sprinkle the dish with finely diced mangos, and serve immediately.

Cook's Note

You could use tail end of fillet for a less expensive cut.

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