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Shredded crispy chilli beef
Serves 4 Starters and mains
Ingredients
- 100g cornflour
- 2 eggs
- 450g beef fillet, sliced into strips
- groundnut oil, for deep-frying, plus an extra 1tbsp
- thumb-sized piece ginger, finely chopped
- 4 garlic cloves, crushed
- 1 carrot, cut into thick matchsticks
- 1⁄2 onion, cut into strips
- 3tbsp light soy sauce
- 4tbsp rice vinegar
- 1tbsp granulated sugar
- 2tbsp honey
- 2 spring onions, finely sliced
- 3tsp dried chilli flakes
- 1⁄2tbsp sesame oil
- 1 green chilli, sliced, to serve
You will need
- food thermometer
Method
Tip the cornflour into a large bowl and beat the eggs in another. Add the beef strips to the eggs and mix thoroughly, then dip in the cornflour, coating each piece and shaking off any excess.
Heat enough oil to deep-fry the beef in a wok to 180C/350F. Carefully drop the beef slices into the oil in batches and fry for 2-3 minutes, until crispy. Transfer to a plate lined with kitchen paper.
Heat the 1tbsp of oil in a wok,
add the ginger and garlic and fry
for 20 seconds. Add the carrot
and onion and continue to fry for a further minute. Now add the
soy sauce, vinegar, sugar, honey,
spring onions and chilli flakes and
bring to a boil. Add the crispy beef
and stir to coat evenly.
Take off the heat, stir in the sesame oil and serve with the green chilli scattered on top.
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