THIS week I’m giving you a a classic Chinese takeaway recipe - crispy shredded chilli beef. The beauty is that this will take quicker to make than order and pick up, it’s wonderfully fresh and vibrant and easy to put together.
Ingredients
150g beef (frying steak) thinly sliced (0.5 – 1cm)
2 eggs beaten
½ tsp salt
1½ tbsp cornflour
Vegetable oil for deep frying
1 carrot finely sliced and shredded
1 spring onion, shredded
½ garlic clove, chopped
1 red chilli
10g sugar
2 tbsp white rice vinegar
2 tbsp sweet chilli dipping sauce
Splash light soy sauce
1 red chilli, shredded
Method
1) Combine the eggs, salt and cornflour then coat the beef strips
2) Heat the oil to 180c then deep fry the beef strips, taking extra care to add them to the wok one by one. Don’t stir for approximately 10 seconds, then stir to ensure the pieces don’t stick together. Cook for seven minutes or until brown and crispy (most important when making crispy beef!) remove and drain
3) Using some of the oil from your frying, stir fry the spring onion, carrot, garlic and chilli. Add the sugar, vinegar, sweet chilli sauce and soy sauce and mix together until cooked. Finally add the beef and toss together.
Serve with egg fried rice - rice you have pre-cooked for 12 minutes, then rinsed under cold water. Add two lightly mixed eggs into a hot wok or frying pan of toasted sesame oil, until thw eggs are almost cooked, stirring constantly. Add cold rice to eggs and heat until thoroughly reheated, and season.
Enjoy your delicious easy homemade Chinese dish and relish in your new found expertise
