5-Spice Beef & Vegetable Stir-Fry

5-spice is a Chinese or Taiwanese spice mix used to flavour many dishes. It can be used as a spice rub for meat and fish, or as a base for a marinade. As the name suggests, it is made up of 5 spices, most commonly, star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel. This combination includes all five flavours, sweet, salty, sour, bitter and umami. When cooking with it the smell is amazing! And it lingers around the house for ages after. You can make your own, but I cheat and buy it ready made. It is great for when you want to pack a lot of flavour in to a dish but don’t have time or energy to do a lot of work.

Print Recipe
5-Spice Beef & Vegetable Stir-Fry
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Peel and slice the onion.
  2. Peel and grate the garlic and ginger.
  3. Peel and slice the carrot in to thin strips and thinly slice the chilli.
  4. Break up the mince and add to a wok with the sesame oil.
  5. Make up the beef stock.
To Cook:
  1. Heat the wok over a high heat.
  2. Place the dried noodles in a pan of boiling water and leave to simmer for 4 minutes. Once cooked, strain and leave to one side.
  3. Once the wok starts to sizzle, add in the onion, chilli, carrot, ginger and garlic. Fry for 5 minutes.
  4. Slice up the pak choi and have the sugar snap peas to hand.
  5. Add the 5 spice to the wok and keep frying for 30 seconds.
  6. Lower the heat to medium and pour in the beef stock.
  7. Add the remaining vegetables and leave to bubble for 5 minutes.
  8. Add the cooked noodles to the wok and stir well. Season with the soy sauce.
  9. To serve, divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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