What we tend to hear about a lot these days is that we seem to be eating quick meals more and more; probably due to the fact that we always seem to be in a rush. We have busy lives and schedules to meet and therefore time has become more of a precious commodity.



I have included a great spicy chilli recipe for you in this article that is not only quick and easy to cook and tastes absolutely delicious, but because it doesn't require you to cook the living life out of it, it will still contain most of it's goodness – that is vitamins and minerals, as well as being very nutritious. Only a small amount of oil is required to cook this fine dish.

You'll find that this meal oozes all the flavours that are normally lost when you order a greasy take-away and this dish will not be dripping with oil and fat.

Another important bonus is, that when you cook it yourself, it will not only cost you a fraction of what it would if you were to order a delivery or take-away but you get bundles more.

Here is your Spicy Chilli Recipe:

Hot n' Spicy Stir-Fry Beef

Ingredients

1lb/450g fillet beef, cut into thin strips

2 red peppers, cored and de-seeded

4 tomatoes

4 tbsp dark soy sauce

2-3 tbsp sherry (optional)

1in/2.5cm root ginger and cut into thin strips

1-2 hot red chillies, chopped

2 carrots cut into matchstick size

8oz/225g canned water chestnuts and drained

2 garlic cloves, peeled and crushed

2 tsp corn flour

4-5 tbsp olive oil

4oz/100g French beans – halved.

Mix sherry (optional) and soy sauce in a bowl and add beef strips and ginger. Cover and leave in fridge to marinate for 30minutes to 1 hour

Chop up the peppers into small chunks, chop up the tomatoes and halve the chestnuts

Remove the beef from the marinade and put aside. Work the corn flour into the remaining marinade. Heat half of the oil in a wok or pan until just before smoking. Now add the peppers, chillies, carrots, garlic and French beans. Stir-fry them for about 6-7 minutes. Remove and keep warm.

Heat up the remaining oil and stir-fry the beef strips for about 3 minutes. Now return the tomatoes, chestnuts, chillies, vegetables and marinade back to the wok or pan and simmer for 2 minutes to thicken marinade. Then serve.

*** You can add or reduce the amount of chillies and oil according to how you like it. We love it spicy!

Serves 4

· Please remember to always keep children out of the kitchen when cooking. All you don't need is to have a child run into a sharp knife in your hand or a pot of hot food etc.

· Always completely remove the lid from a food can. We used to leave half full cans of food in the fridge – not anymore! I always would tell my wife not to leave the lid on the tin. My young daughter (aged about two and a half years at that time) pushed her fingers into a tin that was in the fridge and still had the lid on – bent shut.

When she tried to pull her fingers out the lid shut up and trapped her fingers. Thank god I caught her in the nick of time before she could panic and force her fingers out, as she would have ripped her skin right off. My wife never left a lid on a can after that.

I hope that you enjoy your new recipe.