Chili beef stir-fry with garden peas.


Serves: 4

  • 1 chilli, chopped
  • 4 garlic cloves, chopped
  • 2 cm ginger, grated
  • 3 tablespoons soy sauce
  • 2 tbsp sweet chilli
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons cornflour
  • 500g sirloin or rib steak, finely sliced
  • Salt and freshly ground black pepper
  • 2 tablespoons Olive oil
  • 6 scallions, sliced
  • 200g garden peas or mange tout


In a bowl whisk together the soy sauce, honey, sesame oil, sweet chilli, half the garlic and half the ginger. Stir in the cornflour and set aside.

Season the beef with salt and pepper.

Heat 1 tablespoon of the olive oil in a wok over high heat. Add the beef and cook for 3-4 minutes until well browned. Remove the meat to a side dish.

Return the wok onto the heat. Add the remaining 1 tablespoon of oil, half of the scallions, the remaining garlic and ginger, and stir fry for 30 seconds until just lightly coloured.

Add the garden peas, cover with a lid and cook for 2-3 minutes until lightly softened.

Return the beef and its juices and pour over the garlic and soy mixture. Continue to cook for 1 - 2 minutes shaking the pan to coat the mixture onto the vegetables and beef.

Remove from the heat and sprinkle with the remaining scallions and serve immediately.