Chinese Feast for 2 (Chinese Beef, Sticky Chicken & Egg Fried Rice)

Xin Nian Kuai Le!

Chinese New Year has always been an excuse for me to gorge on prawn sesame toast and chicken chow mien and this year I wanted to do something different. I spent a few mornings at work this week getting to know about some of the traditional customs that my pupils follow to celebrate the new year with their families. After learning more about the excitement that comes with this time of the year for so many people, I wanted to have my own celebration and try cooking up my own Chinese ‘fakeaway’ for the first time.

This took just under an hour to prepare in total (excluding marinating time) and easily fed two of us with seconds, so I would definitely recommend giving it a go next time you want a comfy night in with a meal that is far tastier (and cheaper) than ordering one in!

Chinese Beef & Beans



150g Lean Steak, cut into strips

1½ Tbsp Dark Soy Sauce

1 Tbsp Rice Vinegar

2 Tsp Flour

1 Tbsp Vegetable Oil

2 Cloves Garlic, finely chopped

75g Green Beans, trimmed

1 Green Pepper, sliced

1/2 Cup of Water

1 ½ Tbsp Fish Sauce

½ Tsp Ground Black Pepper


Marinate the beef at least 1 hour before cooking the dish: add 1 tbsp soy sauce, rice vinegar, flour to a small bowl and stir together. Add the beef and stir so it is coated until the marinade before moving to the fridge to chill until ready to use.

When ready to cook the dish, heat a wok over a high heat until a drop of water sizzles and evaporates on contact with the dish. Add the oil and swirl the wok so the bottom is coated.

Add the beef and sear for 1 minute without touching, before stir frying for 1 to 2 minutes until the pink has gone. Transfer to a separate plate and leave to one side.

Add the garlic to the same wok and stir-fry for around 20 seconds before adding the green beans and peppers and stir frying for another 1 minute. Add the water and cover with a lid so that the beans and peppers can steam for 4 minutes, just until the water starts to evaporate.

Return the beef to the wok and add the fish sauce, black pepper and the last ½ tbsp soy sauce. Stir until everything is well coated, then remove from the heat.

Transfer to a plate and serve immediately, or move into an oven on a low heat (50C/120F) whilst you prepare the other dishes.

Sticky Chinese Chicken



1 Large Chicken Breast, cut into chunks

1 Tbsp Dark Soy Sauce

1 Tbsp Rice Vinegar

1/2 Tbsp Toasted Sesame Oil

1 Tsp Brown Sugar

2 Tbsp Plain Flour

½ Tsp Ground Black Pepper

For the sauce:
3 Tbsp Sweet Chilli Sauce
2 Tbsp Tomato Sauce
1½ Tbsp Honey
1 Tbsp Fish Sauce
1 Tbsp Dark Soy Sauce
50ml Water
Firstly, marinate the chicken for at least an hour before cooking: add the soy sauce, rice vinegar, sugar, oil and pepper to a bowl and stir together. Add the chicken and stir until it’s covered in the marinade before moving to the fridge and leaving to chill until you need it.
Before frying, toss the chicken in the flour until the chunks have an even coating.
Add 1 tbsp vegetable oil to a frying pan and heat on a medium heat just until smoking. Add the chicken and stir fry for 4-5 minutes until throughly cooked (cut a large piece to check it’s white throughout). Once cooked, remove from the heat and leave to one side.
Add the sweet chilli sauce, tomato sauce, honey, fish sauce, soy sauce and water to a small saucepan and heat on medium until boiling. Once brought to the boil, lower the heat and let the sauce thicken a bit.
Once thickened, add the chicken to the sauce and stir until the chicken has an even coating of the sauce.
Remove from the heat and serve immediately, or transfer to an oven proof dish and leave in the oven on a low heat (50C/120F) whilst you prepare the egg fried rice.

Egg Fried Rice



250g Long Grain Rice, cooked and cold

2 Eggs, beaten and salted

2 Spring Onions, finely chopped

3 Tbsp Toasted Sesame Oil


Heat the oil in a wok or large frying pan on high heat until smoking, then add the rice. Use a fork to spread out the rice so it heats through evenly, and then toss until it is well coated with the oil.

Add the eggs, and stir vigorously so most of the egg is absorbed into the rice, then stir fry for 2 – 3 minutes until the rice starts to toast and turn brown.

Stir through the spring onions and serve immediately with the other 2 dishes and enjoy!


Helena x


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