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Stirfried beef with green beans & chilli


  • Whisk the egg white, cornflour, sesame oil, Chinese 5-spice and sea salt until well combined in a large bowl.
  • Add the beef, toss well and set aside for about 30 mins. 
  • When ready, heat the oil to smoking in a wok (or heavy-bottomed non-stick pan). Then fry the beef in 2 or 3 lots until crispy and crunchy. Drain well on kitchen paper towels. 
  • Carefully pour off most of the oil from the wok and briefly stirfry the beans, capsicum, garlic, chillies and ginger.  
  • Add the stock, soy, black vinegar and palm sugar. Toss and cook until the beans are crisp-tender. Taste the sauce for seasoning. 
  • Then return the beef and briefly toss, adding the spring onions at the end.
  • Serve with steamed rice and an Asian vegie dish on the side.


  • 1 egg white
  • 1 tbsp cornflour
  • a good splash of sesame oil
  • 1 tspn Chinese 5-spice 
  • sea salt
  • 600 gm porterhouse (or rump), trimmed of all fat & sinew & finely sliced
  • 3-4 cups vegetable oil
  • 12 small green beans, sliced on the diagonal
  • 1 red capsicum, finely sliced
  • 2 garlic cloves, crushed
  • 2-3 small red chillies, sliced
  • a knob of ginger, grated
  • ½ cup chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp shaved palm (or soft brown) sugar
  • 2 spring (green) onions, shredded on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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