Crispy Chilli Beef

Not a Chinese original, more a product of the takeaway I believe! Tasty though, and a family pleaser.

  • 600g Striploin Steak, cut into thin strips
  • 500g cornflour seasoned with salt and black pepper
  • 4 cm piece of ginger, fine chopped
  • 8 garlic cloves, fine chopped
  • 6 fresh bird’s-eye chillies, deseeded and cut in rings
  • 1 large handful of coriander, rough chopped
  • 8 green onions, white part cut in 2cm pieces, green part 1cm chopped
  • vegetable oil

The Marinade

  • 2 tsp sesame oil
  • 1 tsp large pinch of granulated sugar
  • 1 tablespoon dark soy sauce
  • 1 egg

The Sauce

  • 1⁄2 tablespoon dark soy sauce
  • 3 tablespoons tomato ketchup
  • 6 tablespoons Chinkiang black rice vinegar
  • 4 tablespoons honey

Cut beef into thin strips and place in marinade for 1 hour. Meanwhile heat the oil in a wok to 180 degrees C. Place cornflour on a tray and coat beef completely removing excess and place on plate. Deep fry beef in small batches for 3 to 4 minutes. Remove to kitchen paper. Remove oil, clean wok, reheat with a small amount of oil. Fry the garlic, ginger, chilli, white part of green onion for 1 minute. Add sauce and let thicken. Add the beef back to wok and toss to coat all the beef. Garnish with coriander and serve with basmati rice.

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