Five spice beef with almonds
750g piece, beef eye-fillet, thinly sliced
1 tsp garam masala
2 tsp Chinese five-spice powder
1 tbsp oil
1 medium carrot, cut into long thin strips
1 large red bellpepper, cut into long thin strips
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
170g coarsely chopped choy sum
3 tsp sambal oelek
2 tbsp gluten-free oyster sauce
2 tbsp mango chutney
2 tbsp lime juice
2 tbsp water
100g snowpeas, trimmed
1 cup bean sprouts
55g blanched almonds, toasted and coarsely chopped
Combine beef and spices in a large bowl. Heat half the oil in a wok over high heat; stir-fry beef mixture, in batches, for 3 mins or until beef is browned and tender.
Remove from wok.
Heat remaining oil in wok; stir-fry carrot, bellpepper, garlic and ginger for 2 mins.
Add choy sum, sambal, sauce, chutney, juice and the water; stir-fry for 4 mins or until choy sum is tender.
Return beef to wok with snowpeas and sprouts; stir-fry until heated through.
Serve topped with almonds.