Crispy Chilli Beef

September 20, 2018
Mains
Family Verdict:
9
/10

Another chinese inspired recipe. As I look back at recent posts here, I am surprised how many are chinese based. I suppose it is the combination of speed, and the ability to get lots of veggies into the Offspring which makes them good subjects. It is also true that I have a store cupboard that always has in it the basics for chinese flavouring, and I am beginning to understand it.

This recipe was a request from the middle daughter to make the classic take-away style crispy chilli beef. To be honest the result is not as crispy as the take-away or shop bought versions which are probably deep fried, where this one is shallow fried. It was however universally like by the Offspring and would definitely do again. I used beef skirt as a cut - cheap and flavourful and responsive to this kind of quick cookery. I served this with plain white rice and some pak choi which I stir fried with garlic

Crispy Chilli Beef
Ingredients
  • 350g thin-cut minute steak very thinly sliced into strips
  • 3 tbsp cornflour
  • 2 tsp 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 sweet chilli sauce
  • 2 tbsp tomato ketchup

Method
  1. Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
  2. Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  3. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  4. Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn.
  5. Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
  6. Bubble for 2 mins, then add the beef back to the pan and toss well to coat.

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