Fakeaway ! 🇨🇳
Crispy chilli beef anyone? 🐄
This sticky crispy chilli beef is a real treat at home for me. Its sweet, sour, salty, and sticky with just the right amount of heat.
With the key to make it crispy being cornflour, I think I got more cornflour over myself than the beef at one point mind 🤣
350 g Sirloin
1 Tbsp Szechuan Pepper Corns
1 Orange, Zest only
1 Tbsp Cornflour
1/2 Tsp Coarse Sea Salt
125 ml Rice Wine
75 g Light Brown Sugar
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy sauce
1 Tsp Dried Chilli Flakes
1 Tbsp Sweet Chilli Sauce
30 g Ginger
75 g Carrot
1 Spring Onion
Oil if want to fry but I used oil spray
👩🍳Cut the steak in to 3-4mm thick strips.
👩🍳Grind the Szechuan pepper in a spice grinder or pestle and mortar and add to the beef.
👩🍳Zest the orange and add this to the beef along with the cornflower and salt.
👩🍳Grate the ginger.
👩🍳Heat a small pan over a high heat and when fiercely hot add the rice wine.
👩🍳Then immediately add the brown sugar, soy sauces, chilli flakes, sweet chilli sauce and ginger to the pan.
👩🍳Bring to a boil, cook at a furious boil for a further 3-4 minutes until it has reduced by half.
👩🍳Grate the carrot and,Finely slice the spring onion into 2-3mm thick rings.
👩🍳 Heat a pan with oil spray, Fry the steak in small batches for 3/- minutes maximum, set aside on some kitchen towel to drain.
👩🍳Return the sauce to the heat and add in the beef and stir to ensure it is all coated. Add the grated carrot.
👩🍳Serve on top of boiled rice, finish with spring onions and greens!