When we do have the odd cheeky Chinese take away crispy chilli beef is a must, we love it. Ella and I both know its not very good for us but we it doesn’t matter. So I spent a bit of time trying to find a recipe we both liked the sound of, the winner was one from the bbc good food website, with a few tweaks to suit our taste a little better. Everything we needed we had in the cupboard so that was a big plus, if I do say so myself it turned of fantastic.
We had the beef with egg fried rice and peas, but you can have noodles instead, in hindsight noodles might of been a better option. This on a Friday night with a beer or a nice bottle of red and everyone is a winner.
- 350g feather blade steak thinly sliced
- 3tbsp cornflour
- 1tbsp Chinese five-spice powder
- 100ml rapeseed oil
- 1 large sweet pointed red pepper finely chopped
- 1 red chilli finely sliced
- 4 spring onion
- 2 garlic clove crushed
- thumb-sized piece ginger grated
- 3tbsp white wine vinegar
- 1tbsp dark soy sauce
- 2tbsp sweet chilli sauce
- 3tbsp tomato ketchup
- Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a large frying pan until hot, then add the beef and fry until golden and crisp. This will take 10-12 minutes.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add the pepper, 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. Simmer for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef with noodles or egg fried rice.