Chilli Beef
This recipe for crispy chilli beef is an irresistible combination of tender fillet steak strips coated in a crunchy batter, tossed in a sweet and tangy chilli sauce, and served with fluffy boiled rice. Each bite is a delightful blend of textures and flavors that will have you coming back for more!
— Constant Cookbook
Ingredients
- 200ml/7fl oz vegetable oil
- 2 free-range eggs
- 5 tbsp cornflour
- 1 tsp sea salt
- 400g/14oz fillet steak, sliced into thin strips
- 2 carrots
- 2 spring onions
- 2.5cm/1in piece ginger
- 2 garlic
- ½ tsp chilli
- 4 tbsp caster sugar
- 50ml/2fl oz rice vinegar
- 50ml/2fl oz light soy sauce
- boiled rice
- , sliced chilli
- wedges lime
Instructions
- For the beef, pour the vegetable oil into a deep fat fryer or medium saucepan and heat until it reaches 180C/350F, or when a small cube of bread dropped in turns golden in 30 seconds. (NB: Hot oil can be dangerous. Do not leave unattended.)
- Whisk the eggs, cornflour and salt in a bowl to a thick batter.
- Coat the steak strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper. Coat the carrot strips in the batter, shaking off any excess, and fry for two minutes in the oil, or until just crisp and turning golden-brown. Remove with a slotted spoon and set aside on kitchen paper.
- Heat a wok with one tablespoon of the deep-frying oil. Add the spring onions, ginger, garlic and chilli and stir-fry for one minute.
- Add the sugar, vinegar and soy sauce, deep-fried beef and carrots and stir until well combined. Remove the pan from the heat.
- Serve the chilli beef with boiled rice, chilli slices and lime wedges.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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