Beef, chilli, ginger and spices work brilliantly together in this easy meal for family and friends.


  • 1 tablespoon groundnut oil

  • 4 cloves garlic, crushed and finely chopped

  • 1 tablespoon ginger, freshly grated

  • 1 medium chilli, deseeded and finely chopped

  • 1 courgette diced

  • 1 carrot diced

  • 3 tablespoon fish sauce

  • Rice

  • For the beef marinade:

  • 440g minced beef

  • 1 teaspoon Chinese five spice powder

  • 2 tablespoon Shaoshing rice wine

  • 2 teaspoon Thai fish sauce

  • 1 tablespoon cornflour

  • 1 tablespoon dark soy sauce

  • A pinch of white pepper

  • To serve:

  • Lemon wedges

  • Salad leaves

  • Lemon coriander


  • 1.

    Heat a pan of water until boiling point, add the rice and cook until al dente, drain and wash under the cold water to get rid of any excess starch.

  • 2.

    Marinade the beef with Chinese five spice powder, Shaoshing rice wine and fish sauce for as long as possible, overnight if possible.

  • 3.

    Just before cooking, add the cornflour and mix well.

  • 4.

    Heat the wok, add the oil and stir-fry the garlic, ginger and chillies for less than 1 minute. Add the beef and stir-fry for a minute until the meat starts to turn brown. Add the carrots and courgettes and stir-fry for two minutes until the vegetables start to soften. Season with fish sauce. Add the cooked rice and coriander to the wok and mix well.

  • 5.

    Plate some of the dish onto a serving plate.

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