Crispy Chilli beef  

 

Serves 2 

2 x 200g rump steaks (1 pound sirloin steak) 

50 g corn flour-corn starch (¼ cup) 

8 tbsp veg oil 

1 bunch green onions, finely chopped 

Cooked rice, to serve 

 

For the sauce:

1 tbsp veg oil  

1 inch ginger finely chopped 

4 cloves garlic finely chopped 

1 red chilli finely chopped 

4 tbs Hoisin sauce 

4 tbs White wine vinegar 

Zest and juice 2 large orange 

3 tbs sweet chilli sauce 

2 tbs dark soy 

1 bunch green onions finely chopped 

 

 

Method 

 

Cut the beef Into thin strips, pat dry with kitchen paper then toss in the corn starch, set aside. 

 

For the sauce :

Heat 1 tbsp veg oil in a 25cm (10 inch) frying pan over a medium high heat.

 

Fry the garlic, ginger and half the chilli for 1-2 minutes not letting the garlic burn. 

 

Add all of the remaining sauce ingredients, bring to the boil then simmer for 5 minutes or until you have a thick glossy sauce 

 

Meanwhile heat 8 tbsp of veg oil in a 30cm (12 inch) Hexclad frying pan or wok over a high heat. Add the beef, fry 2 minutes or until golden and crisp. Use a spider to remove the fried beef to a plate with some kitchen paper to take off the excess oil 

 

Get the sauce back up to the boil, add the cooked beef and toss together for a minute until coated in the glossy sauce. 

 

Scatter with the spring onions (green onions) and remaining chilli, serve.