Crispy Chilli Beef

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Crispy Chilli Beef

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Ingredients

Adjust Servings:
350g Minute Steak very thinly sliced into strips
3 tbsp Cornflour
2 tsp Chinese Five-Spice Powder
100ml Vegetable Oil
1 Red Pepper thinly sliced
1 Red Chilli thinly sliced
4 Spring Onions sliced, green and white parts separated
2 cloves Garlic crushed
thumb-sized piece Ginger cut into matchsticks
4 tbsp Rice Wine Vinegar
1 tbsp Soy Sauce
2 tbsp Sweet Chilli Sauce
2 tbsp Tomato Ketchup

Quick Chinese beef noodle dish

Cuisine:

Ingredients

Directions

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This is another super quick Chinese meal with a punchy sauce. It’s great for a weekday evening meal.

I found it on the BBC Good Food website by Cassie Best. It is worth checking out her section on their website – she has some awesome cakes there. I’m thinking of making the carrot patch cake as the kids are obsessed with Peter Rabbit at the moment.

Anyway back to Crispy Chilli Beef, it is as simple as flash frying the steak and vegetables then adding the yummy sauce. I hope you enjoy it as much as we did.

Steps

1
Done

Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

2
Done

Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

Zoe Negus

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