Twice cooked crispy chilli beef

Aha, don’t be fooled by the posh sounding “twice cooked” title, do I sound like a girl who spends hours over dinner….ok, ok, so sometimes I do but this isn’t one of those occasions. The fact that the beef is not just cooked once is due to the fact that it’s already been cooked the night before…ie roast beef leftovers. I love a good leftovers recipe, and seeing as I cook roast beef quite regularly it’s good to have some crafty ways of reinventing it for the next days dinner!

twice cooked crispy chilli beef
Vegetable oil
350g leftover roast beef finely sliced into strips
3 tbsp corn flour
2 tsp Chinese five spice
1 red pepper sliced
100g baby sweetcorn halved and chopped
100g mangtout
4 spring onion sliced
2 garlic cloves crushed
2in piece of ginger very finely sliced
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
Noodles to serve

Heat a couple of inches of oil in your wok till nearly smoking hot. Mix the corn flour and Chinese five spice together and toss the beef till it’s coated. Cook the beef in the oil in batches until nice and crispy. Drain it on kitchen towel.
Pour away most of the oil leaving about a tablespoon in the wok. Add the pepper, sweetcorn, mangtout, spring onion, garlic and ginger. Toss and cook for a few minutes, making sure not to burn the garlic.
In a small bowl, mix the vinegar, so sauce, sweet chilli sauce, ketchup and two tablespoons of water. Add to the wok and cook for two minutes. Throw in the beef and cook for a further two minutes till heated through and covered in the sauce. Serve with noodles.

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