All That I'm Eating

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Crispy Chilli Beef Stir Fry with Purple Kale

By 20 Comments

You know when only a take away will do? I get that feeling sometimes and short of actually eating said take away there’s not much else that can fulfill that craving. The issue I find is the subsequent guilt after consumption because I always order too much and somehow eat it all anyway. At least that was before I made this stir fry. This has everything I want when I’m craving a take away but using my own ingredients. I’d like to think it’s healthy but I’m not entirely convinced.
Purple Kale

You will need (for two):
150g beef cut into strips
A few tbsp flour, seasoned with salt, pepper and cayenne
Groundnut oil
A few large purple kale leaves, cut into thin strips
1 large chilli, sliced
2 garlic cloves, sliced
4 spring onions, sliced
3 tbsp dark soy sauce mixed with 2 tbsp sugar and 2 tbsp rice wine vinegar
Noodles to serve

Get a wok on a high heat and add about 1cm of groundnut oil. While the oil heats up mix the beef with the seasoned flour until it’s all coated. When the oil is smoking add the beef and fry for about a minute or until cooked and crispy. Remove the beef from the wok and place to one side. Pour away any excess oil but leave a little to cook the vegetables.
Add the kale to the wok and fry for about 30 seconds before adding the chilli, garlic and spring onions. After a minute or so add the soy sauce mix and then put the beef back in. Serve on top of some noodles.
A tip: this stir fry tastes great because everything is cooked in smoking oil but this can lead to slight choking as the kitchen fills with smoke. I would put the extractor fan on full blast and tape down any toupées.

crispy chilli beef stir fry - All That I'm Eating
This is such a quick recipe, it lacks a little refinement and finesse (excuse the photo) but it’s a brilliant midweek meal. It’s full of flavour, uses up bits you probably already have in the fridge and banishes any craving you might have had for a take away. It’s got a great warmth from the chilli and the beef is brilliantly crispy. By adding the onion for such a short time it maintains its freshness and crunch. The salty, sweet and slightly sharp sauce gives the stir fry a great sticky sauce. I’m also not completely sure you would find a nice bit of purple kale in your local take away.

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Comments

  3. awholeplotoflove says

    It sounds great, I have no doubt in my mind that when I do a stir fry,it wont always be healthier but at least I know what goes in the sauce.

    Reply

  5. Mark Willis says

    When preparing meat for stir-frying, we “marinate” it in a spoonful of dry cornflower for an hour or so. You’d be surprised how much more tender this makes the meat. Actually, I think it is simply that the coating of cornflower keeps the moisture in the meat as it cooks.

    Reply

  9. Mich Piece of Cake says

    I’ve never had purple kale, only tried purple cabbage. Sure sounds flavourful with the beef.

    Reply

  10. rita cooks italian says

    Dear Caroline this is type of food is my favourite quick meal, fresh and and full of flavours. I use any kind of vegetables leftover in my fridge but now I’m curious to try the purple cabbage(I like the tip of adding rice wine vinegar to the soy sauce/sugar!).

    Reply

  11. Jenny @ BAKE says

    I have terrible takeout cravings! Stir fry is a brilliant idea as a substitution! I’ve been thinking about freezing some takeout/readymeal substitutes for lazy nights and this will have to be added to the list!

    Reply

  19. rita cooks italia says

    Done. I could not wait so I prepared this dish using the veggies that I have in the allotment (spinach/brussels sprouts) and it was DELICIOUS, light and flavoursome. The rice vinegar is perfect combined with sugar and soy sauce. Thank you.

    Reply

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