Chilli Beef Stir Fry

OK, here's the best thing I've done with left-over roast beef. Apart from sandwiches, that is.

Get yourself a really sharp knife and slice the beef as thinly as you can, like shavings. Stick the shredded beef into a bowl and drench in soy sauce mixed with a little cornflour - as much as you like, to be honest. Then add some finely chopped garlic, dried chilli flakes and some five-spice. Again, just use as much as you like.

Next, heat some sunflower oil in a wok and bring some salted water to the boil in a large pan. I usually just grab a bag of stir-fry veg from the supermarket because I can't be bothered cutting up bits of carrot, cabbage, mushrooms and whatnot. It makes the whole process much quicker.

Anyway, get a couple of sheets of dried noodles (I use Sharwoods medium egg noodles) into your boiling water for 4 minutes, using some tongs after about 30 seconds to make sure the noodles are separated.

Then chuck your veg into the hot wok and toss them about in the hot oil. After a couple of minutes, tip the beef and the marinade into the veg and toss the whole lot about.

When the 4 minutes is us, drain the noodles in a colander and add them to the wok. Toss the whole lot around and that's your lot.

Divide up into warmed bowls and serve. As that meerkat off of the telly says, simples!

By the way, you don't need left-over beef for this. You can use very thinly cut steak or chicken or prawns for this. Just remember you may need a minute or two more for chicken to cook through depending on how thinly you've cut it.


The Bloke