Crispy Chilli Beef
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| Crispy Chilli Beef |
Ingredients
- 350g thin-cut minute steak, very thinly sliced into strips
- 3 tbsp cornflour
- 2 tsp Dynasty Chinese Five Spice Powder
- 100ml vegetable oil
- 1 red pepper, thinly sliced
- 1 red chilli, thinly sliced
- 4 spring onions, sliced, green and white parts separated
- 2 garlic cloves, crushed
- thumb-sized piece ginger, cut into matchsticks
- 4 tbsp rice wine vinegar or white wine vinegar
- 1 tbsp soy sauce
- 2 tbsp Trader Joe's Sweet Chili Sauce
- 2 tbsp tomato ketchup
- cooked noodles, to serve (optional)
- prawn crackers, to serve (optional)
Method
- Put the beef in a bowl and toss in the
cornflour and five-spice
- Heat the oil in a
wok or large frying pan until hot, then add
the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen
paper. Pour away all but 1 tbsp oil.
- Add the pepper, half the chilli, the white
ends of the spring onions, garlic and
ginger to the pan.
- Stir-fry for 3 mins to
soften, but don’t let the garlic and ginger burn.
- Mix the vinegar, soy, chilli sauce
and ketchup in a jug with 2 tbsp water,
then pour over the veg.
- Bubble for
2 mins, then add the beef back to the pan
and toss well to coat.
- Serve the beef on
noodles with prawn crackers, if you like,
scattered with the remaining chilli and
the green parts of the spring onions.
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