Singapore Beef with Spinach 

• Peanut or groundnut oil 
• 450g topside beef, thinly sliced and cut into small strips
• 1 large red pepper, deseeded and cut into fine strips
• 75g baby sweetcorn 
• 75g mangetout, trimmed 
• 3-4 scallions, chopped 
• Sesame oil 
• 450g spinach, trimmed and washed

• 1 tablesp. peanut oil
• 2 cloves garlic, cut into thin strips
• 1 large red/green chilli, chopped
• 1 tablesp. Indonesian Soy sauce, if available, or 1 tablesp. Chinese Soy Sauce and ½ tablesp brown sugar
• 1 tablesp. dry sherry

Mix all marinade ingredients together. Add the beef and leave for 15 minutes.

Heat the wok. Add oil and stir-fry the pepper, sweetcorn, mangetout and scallions. When cooked remove from the wok. Now stir-fry the beef in batches, with extra oil if necessary. Remove from the wok and hold with the vegetables. Return the beef and vegetables to the wok and heat. Finish with a dash of sesame oil.

Blanch the spinach in boiling water for 2-3 minutes. Drain well. Toss in a little sesame oil. Place on a serving dish. Spoon the beef and vegetable mixture onto the hot spinach and serve immediately.

The large chillies are less hot than the little ones. Removing the seeds will reduce the hotness. Take special care when handling cut chillies. Use rubber gloves when you are removing the seeds. If you don't use gloves, wash your hands well and don't touch your eyes or mouth as it can burn the skin - contact lens users be extra careful!