Chilli beef

Ingredients – serves 4

  1. 1ltr veg oil for frying
  2. 75g cornflour
  3. 1 tsp schezuan peppercorns, crushed
  4. 1 orange, zested
  5. 500g beef fillet, cut into thin strips (you can use any cut of beef, cut into strips)
  6. 2 large carrots, ribboned with a potato peeler

Sauce

  1. 75ml dark soy sauce
  2. 150g sugar
  3. 75ml shaoxing wine
  4. 2 red chillies diced
  5. 1 tsp schezuan peppercorns, crushed
  6. 1 tsp chilli flakes
  7. 2 lemongrass, sliced thinly
  8. 1 knob ginger, grated
  9. 1 orange, juice only

Methodology

  1. Preheat the veg oil to 180C in a deep fat fryer
  2. Mix the corn flour, peppercorns and the orange zest together in a large bowl, and then coat the beef strips evenly in the mix
  3. Deep fry the beef in batches for 1 to 2 minutes and set aside on some kitchen roll
  4. Then fry the carrot ribbons until crisp and drain onto kitchen paper
  5. For the sauce, heat all of the ingredients together in a saucepan until the sugar has dissolved and the sauce is syrupy.
  6. Add the crispy beef and carrots to the sauce and mix evenly. Serve with egg fried rice 
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