Crispy Chilli Beef
Ingredients
- 400g beef stir fry strips
- 1 heaped tsp bicarb
- 1 cup cornflour
- 1/2 tsp salt
- 1/tsp black pepper
- 1/2 tsp cayenne/chilli powder
- 2 eggs
- veg oil - enough to fill your wok 1 inch deep •
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1 red chilli finely sliced
- 1/2 medium onion sliced
- 1 medium carrot thinly sliced
- 1/2 green bell pepper thinly sliced
- 2 spring onions finely sliced •
- for the sauce
- 1 heaped tsp cornflour
- 4 tbsp light soy
- 3 tbsp white vinegar
- 4 tbsp brown sugar or honey
- 1/2 tbsp toasted sesame oil
- 1 tsp chilli flakes
Preparation
Make sure the beef strips are roughly the same width
Place in a bowl and sprinkle the bicarb over the top, rub it around the beef and leave to tenderise for 30 mins
Rinse well and pat the beef dry
Get two bowls, in one, put the cornflour, salt, pepper and chilli/cayenne powder and combine and in the other beat the two eggs
Put the oil in a wok or another pan suitable for frying and turn up to the highest heat
Wait a few mins for the oil to come up to heat and then in two or three batches dip the beef in the egg, then the cornflour mix, gently shake of the excess and carefully drop into the oil for 2-3 mins, turning over the pieces once, half way through
Remove each batch with a slotted spoon and place onto a wire cooling tray
Put the sauce ingredients into a bowl and set aside
Using a clean wok, add 1 tbsp veg oil, on a high heat, add the ginger and stir fry for one min before adding the red chilli and garlic and stir fry for one more min
Add the carrot, onion and pepper and stir fry for 90 secs
Before adding the beef strips and stirring frying for a few mins to heat through, then pour the bowl of sauce ingredients into the wok
Stir fry for two mins to cook the sauce and coat the beef. Finish with finely sliced spring onions
