Save money with this Chinese dish at home

Hong Kong chef and content creator shares a great recipe

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The exact origins of this dish are unknown, but some believe it may come from a Sichuanese dish of beef strips stir-fried with plenty of chilli, says Emma Chung.

"The takeaway version has more sauce, and the secret to mine is Sriracha, which adds just a bit of heat and tang to complement the beef.

"For a spicier version, feel free to stir-fry the beef with the fresh chilli rather than using it just as a garnish."

Ingredients (Serves 2-4)

Time: 30 minutes

400g tenderloin or rump steak, very thinly sliced into shreds

Neutral cooking oil, for frying

½ onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, finely chopped

1 large red chilli, thinly sliced

For the marinade: