Ricky Murray

Cooking good food on a budget and full flavours



Chinese Sticky beef

Oriental sticky beef with soya noodles

12oz beef, cut thin
Thumb size piece of ginger, grated
2 garlic cloves, chopped
1/2 chilli, chopped
5 spring onions, chopped
2oz edamame beans
1 red pepper, cut thin
2tbsp cornflour
2tbsp Chinese fivespice
3tbsp sweet chilli sauce
2tbsp tomato sauce
1tbsp white wine vinegar
2tbsp soy sauce
3tbsp oil
Salt and pepper

In a bowl mix together the sweet chilli sauce, tomato sauce, vinegar and one 1tbsp soy sauce then set aside.
Place the beef in a large mixing bowl and dust with the cornflour and fivespice, make sure all the beef is covered.
Next in a large frying pan, add the oil and over a medium heat fry for 5/6 minutes. Next add the sauce mix from the bowl along with the chilli, half the ginger and garlic and continue to fry for 6/7 minutes, stirring occasionally.
While this is going, in a separate pan over a medium heat, add the soy, noodles, ginger, pepper and half the beans, mix well and heat through.
When the beef thickens up and becomes stick add the beans and spring onions.

Sticky Beef



Chicken and vegetable stir-fry

chicken stir

1x 410g bag of egg noodles

1/2 yellow pepper, sliced

1/2 red pepper, sliced

1 small onion, sliced

1/4 cabbage, sliced

1 tin of bamboo shoots and water chestnuts, drained

handful of beansprouts

handful of mangetout

4tbsp vegetable oil

1 chicken breast, cooked, sliced

1 beef stock cube

1 packet of sweet and sour cooking sauce (easy to make but this is cooking on a budget)

zest of half an orange

2floz boiling water

Add the water to a frying pan over a medium heat, crumble in the stock cube, stir well then add the noodles, fry these for 3-4 minutes stirring occasionally.

While that’s going on add the oil to a wok over a high heat, when the wok is smoking a little (in china they call this, breath of the wok. Add all the ingredients and stir-fry for 2-3 minutes.

Next add the chicken, sweet and sour sauce and the orange zest, stir-fry for a further minute.

This will stop any take-away cravings!

Chinese stir-fry should take no longer than 10 minutes to cook to maintain that crunch we all recognise.

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