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.


A quick little dinner for you

Who doesn’t have a bit of pasta in the cupboard, and I always have some smokey bacon in the fridge, the perfect thing to make a quick and easy dinner for those nights when you don’t have much time or energy. I usually make, either a tomato sauce or a cream sauce so this is a first for me….a creamy tomato sauce! Oh, I really pushed the boat out this time, didn’t I!


creamy tomato and bacon linguine
500g linguine
Olive oil
1 onion finely diced
1 stick of celery finely diced
1-2 garlic cloves crushed
6 slices of smokey bacon diced
1 courgette diced
500g passata
2 tbsp tomato purée
2 tsp of dried basil
1/2 tsp oregano
100g full fat cream cheese ( like Philadelphia, I use aldi equivalent)
Grated Parmesan to sprinkle over
Cook your linguine in salted boiling water for around ten minutes or until al dente. Meanwhile sweat your onions and celery until soft then turn up the heat and throw in your bacon and fry off. Add the courgette and garlic and cook for a further two minutes. Pour in the passata and add the purée and herbs and cook for another five or so minutes. Now add the cream cheese and allow to melt in and stir it through.
Drain off the linguine and add the sauce, mix thoroughly and serve. Sprinkle over the Parmesan. Enjoy with a well deserved glass of wine!