Crispy Chilli Beef
A takeaway favourite made better for you at home!
Servings: 2
: 498 kcal
Ingredients
For the sauce
- 2 tbsp sweet chilli sauce or chilli jam
- 1 tsp Chinkiang black vinegar
- 1 tsp sesame oil
- 1 tbsp tomato sauce
- 2 tsp dark soy sauce
- 2-3 tbsp water
For the beef
- 3-4 tbsp olive oil
- 1 sirloin steak de-rinded and cut into thin rags
- 2-3 tbsp potato flour
- 1/2 tsp Chinese five spice
- 2 cloves garlic minced
- 2 tbsp ginger grated
- 1 spring onion minced
- 4 spring onions whites only, sliced lengthways
- 1 medium carrot julienned
- 1 red pepper julienned
- 1 rib of celery finely sliced on the diagonal
- 1-2 red chillies keep the seeds in if you like the heat, sliced thinly
Instructions
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Mix the sauce up in a small bowl (or shake it up in a clean jam jar) adding enough water to let it down a little, not to make it too runny.
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Sprinkle the potato flour, five spice and salt and pepper onto the shreds of steak and coat very well.
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Heat the olive oil in a wok or large frying pan and when hot, toss in the steak, in two batches if your pan isn't very big.
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Cook for a minute per side and when crisp with no raw meat showing, transfer to a plate.
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Add a drop more oil if needed and toss in the carrot, red pepper and celery - stir constantly to prevent it sticking and continue to cook on high. At this point, add a splash of water if it sticks rather than anymore oil.
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Add in the garlic, ginger and the minced spring onion and cook for 1 minute.
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When softened (only 2-3 minutes on high) add the sauce and stir quickly to prevent it catching.
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Add the beef and bring back to temperature then fold in most of the sliced spring onions, reserving some for garnish (with a slice of chilli or two too).
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Serve over steamed rice or noodles as liked.
Recipe Notes
I like to serve it with steamed rice - usually about a quarter cup of dried basmati or jasmine rice per person cooked via the absorption method on the stove or in the microwave.