Wednesday supper – Spice up the beef!

Tonight's the night for using up your leftover roast beef.

Slice your beef as thinly as possible – hopefully you'll have approximately 200g (8oz). Make a marinade of 2 crushed garlic cloves (or paste) with 1 tsp of powdered star anise (or one star anise) with 1 tbsp of dark soy sauce. Place the beef in the marinade, turning to ensure it's covered. Place in fridge for 30 minutes.

Soak your noodle nests as mentioned in “Thursday supper and stir fry” - set aside.

Stir fry sauce

2 tbsp vegetable oil

1 bunch spring onions, sliced

1 tbsp dark soy sauce

1 tbsp Chinese rice wine (or dry sherry)

1 tsp sweet chilli sauce

150ml /¼ pint water (50ml to mix with cornflour)

2tsp cornflour

Additional vegetables

baby corn, cut in half lengthways*

mange tout*

sliced water chestnuts*

red or yellow peppers, de-seeded and sliced thinly*

carrots, cut into small batons – similar size as peppers*

bean sprouts (small bag)

Heat the oil in a pre-heated wok or large frying pan. Add the spring onions and all the additional vegetables marked * above and cook for 3/4 minutes. Add the sauce ingredients (excepting the 50ml water and 2 tsps cornflour) together with the beef and the marinade, toss thoroughly on a high heat. Mix the cornflour and the water and stir into the wok, bring to the boil mixing until the sauce thickens and clears, finish off by adding the bean sprouts.

Serve straight from the wok.

Happy Wednesday!