Sure, here’s a delicious recipe for Crispy Chilli Beef:
Ingredients:
For the Beef:
- 300g beef steak (such as sirloin or flank), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornflour
- Vegetable oil for frying
For the Sauce:
- 1 red chili, finely chopped (adjust to taste)
- 2 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon honey or brown sugar
- 1/2 cup beef or chicken stock
For Serving:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 spring onions, sliced
- Sesame seeds for garnish
- Cooked jasmine rice or noodles
Instructions:
- Marinate the Beef:
- In a bowl, mix the soy sauce and rice vinegar.
- Add the thinly sliced beef and marinate for at least 15 minutes.
- Prepare the Beef for Frying:
- After marinating, drain the beef and pat dry with paper towels.
- Coat the beef slices with cornflour, shaking off any excess.
- Fry the Beef:
- Heat a generous amount of vegetable oil in a wok or large frying pan over high heat.
- Once the oil is hot, add the beef in batches. Fry until crispy and golden brown, about 2-3 minutes per side.
- Remove the beef with a slotted spoon and drain on paper towels.
- Make the Sauce:
- In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, honey, and beef stock. Set aside.
- In the same wok, remove any excess oil, leaving about 1 tablespoon.
- Add the garlic, ginger, and chili. Stir-fry for about 30 seconds until fragrant.
- Combine Everything:
- Add the sliced bell peppers to the wok and stir-fry for 2-3 minutes until slightly tender but still crisp.
- Pour in the sauce mixture and bring to a simmer.
- Add the crispy beef back into the wok and toss to coat in the sauce.
- Serve:
- Transfer the crispy chilli beef to a serving dish.
- Garnish with sliced spring onions and sesame seeds.
- Serve immediately with steamed jasmine rice or noodles.
Enjoy your crispy chilli beef!