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Chilli beef
Ingredients – serves 4
- 1ltr veg oil for frying
- 75g cornflour
- 1 tsp schezuan peppercorns, crushed
- 1 orange, zested
- 500g beef fillet, cut into thin strips (you can use any cut of beef, cut into strips)
- 2 large carrots, ribboned with a potato peeler
Sauce
- 75ml dark soy sauce
- 150g sugar
- 75ml shaoxing wine
- 2 red chillies diced
- 1 tsp schezuan peppercorns, crushed
- 1 tsp chilli flakes
- 2 lemongrass, sliced thinly
- 1 knob ginger, grated
- 1 orange, juice only
Methodology
- Preheat the veg oil to 180C in a deep fat fryer
- Mix the corn flour, peppercorns and the orange zest together in a large bowl, and then coat the beef strips evenly in the mix
- Deep fry the beef in batches for 1 to 2 minutes and set aside on some kitchen roll
- Then fry the carrot ribbons until crisp and drain onto kitchen paper
- For the sauce, heat all of the ingredients together in a saucepan until the sugar has dissolved and the sauce is syrupy.
- Add the crispy beef and carrots to the sauce and mix evenly. Serve with egg fried rice