Five spice beef with almonds

Prep 0 h : 30 m
Cook 0 h : 35 m


  • 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.