Chinese Chile Beef Stir-fry

• 3 tbsp soy sauce, preferably dark sauce
• 2 tbsp rice vinegar
• 1 tsp Chinese five spice powder
• 1lb (450g) beef round steak, cut into thin strips
• Freshly ground black pepper
• 4 tbsp vegetable oil
• ½ red bell pepper, seeded and thinly sliced
• 1 fresh hot red chile, seeded and finely chopped
• 1 garlic clove, crushed and chopped
• 1 tsp peeled and grated fresh ginger
• 1 cup broccoli florets
• 1 cup snow peas
• 1 tsp cornstarch
• ½ cup beef stock
• Few drops of Asian sesame oil

Special Equipment:

• Wok or large deep frying pan

1. Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.

2. Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp-tender, about 3 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and snow peas and stir-fry for 2 minutes. Transfer to a platter.

3. Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade, reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.

4. Transfer to a plate, drizzle with the sesame oil, and serve at once.

Variation:

Chicken Chile Stir-fry: Substitute skinless and boneless chicken breast for the beef.