Crispy Chilli Beef<\/p>\n
Ingredients<\/p>\n
– 500g beef, thinly sliced (sirloin, minute steak, or rump work well)
\n– 2 tbsp light soy sauce
\n– 0.5 tsp MSG
\n– 0.5 tbsp sugar
\n– 1 egg
\n– 1 brown onion, sliced
\n– 1 red capsicum (bell pepper), sliced
\n– 3 spring onions, green parts sliced thinly
\n– small bunch of coriander, chopped
\n– 4 cloves garlic, finely grated
\n– thumb-sized piece of ginger, finely grated
\n– 3 bird\u2019s eye chillies, finely sliced
\n– 1 tsp sesame oil
\n– 2 tbsp tomato ketchup
\n– 1 tbsp dark soy sauce
\n– 1 tbsp black vinegar
\n– 200g cornflour (cornstarch)
\n– 1 tsp ground white pepper
\n– salt, to taste
\n– oil for frying<\/p>\n
Method<\/p>\n
1. Add the beef, light soy sauce, MSG, sugar, and egg to a bowl. Mix well and leave to marinate for 45 minutes.
\n2. To make the sauce, mix the ginger, garlic, chillies, sesame oil, ketchup, dark soy sauce, and black vinegar in a bowl. Set aside.
\n3. In another bowl, add the cornflour and season with salt and white pepper. Add the marinated beef, ensuring it is evenly coated in the cornflour.
\n4. Fry the beef in oil (or tallow) at 180\u00b0C (350\u00b0F) for 4-5 minutes until golden brown and crispy. Drain well and set aside.
\n5. In a wok over high heat, add some oil. When hot, add the onions and capsicum, and fry for 2-3 minutes until they start to soften.
\n6. Add the fried beef to the wok and toss briefly. Then add the sauce prepared earlier and toss well to coat.
\n7. Finish with the spring onion greens and coriander, toss well, and serve with steamed rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
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