Try Hugh's Chinese-style crispy beef

Light & Easy - River Cottage If you cannot read this email, please click here Waste not, want not Watch as Hugh cooks up Chinese-style crispy beef and then try it out yourself. This take-away classic is very easy to make at home with a few handfuls of leftover roast beef – a little r

If you cannot read this email, please click here

Waste not, want not Watch as Hugh cooks up Chinese-style crispy beef and then try it out yourself. This take-away classic is very easy to make at home with a few handfuls of leftover roast beef – a little really does go a long way when you ramp up the seasoning and spices. Got a question for Hugh? Join us tomorrow at 12.30 for a Twitter Q&A session.    Get your copy now

Cook-along with Hugh! Try his Chinese-style crispy beef

Ingredients (serves 4) 250–400g roast beef, the rarer the better Vegetable or groundnut oil, for frying 3 tablespoons cornflour 1 teaspoon Chinese five-spice powder (optional) A little very finely grated orange zest Pinch of flaky sea salt   For the sauce 3 tablespoons sweet chilli sauce 2 tablespoons soy sauce 1 garlic clove, grated ¼ teaspoon finely grated ginger Juice of ½ orange For the salad Few crisp lettuce leaves, such as romaine (or even the much-maligned iceberg), finely shredded 1 carrot, julienned or grated ½ small cucumber, seeds scooped out, then cut into thin batons 3 spring onions, trimmed and finely sliced, slightly on the bias 1 tablespoon rice wine vinegar To finish Handful of sesame seeds, lightly toasted if preferred Sprigs of coriander (optional)

First make the sauce. Put all the ingredients into a small pan, simmer for a couple of minutes until thickened, then set aside.  Cut the beef into strips, 3–4mm thick. Heat a 2–3cm depth of oil in a wok or a deep saucepan – the fat will bubble up when you add the beef, so don’t use a shallow pan. Heat the oil to 180°C, or until a cube of dry white bread dropped in turns golden in just under a minute.   READ FULL RECIPE...

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