Tuesday, September 27, 2011

Chili Beef

At one of our favorite Chinese take away places they had a dish called Crispy Chili Beef that we absolutely loved. Now that we don't live near that take away place, I have been determined to find a recipe to make it at home. This Chinese dish is really good and has a nice heat to it from the chili pepper. Instead of dicing up fresh chili peppers, I was able to buy fresh crushed red chilies which one tablespoon of it would equal one chopped chili.


1/4 lb (150g) beef (frying steak), thinly sliced strips (0.5-1 cm wide)
2 eggs, beaten
1/2 tsp salt
1 1/2 Tbsp cornflour (corn starch)
vegetable oil, for deep frying
1 carrot, finely shredded
1 spring onion, shredded
1/2 garlic clove, chopped
1 red chilli, shredded
3/4 tsp sugar (10g)
2 Tbsp white rice vinegar
2 Tbsp sweet chili Sauce
Splash light soy sauce


Prep your vegetables - shredding and chopping as directed.

Mix together sauce ingredients.

Slice meat thinly.

Combine the eggs, salt and corn flour then coat the beef strips.

Heat oil to 350 F/180C then deep-fry the beef strips, taking care to add them to the wok one by one. Don't stir for approx. 10 seconds, then stir to ensure the pieces don't stick together.

Cook for approximately 6-7 minutes until brown and crispy. Remove them and drain.

Using some of the oil from your frying, stir fry the spring onion, garlic, chilli and carrot.

Add the sugar, vinegar, sweet chili sauce and soy and mix together.

Finally, add the beef and toss together.

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