This is a great Chinese recipe. It looks a bit complicated but it’s not. The secret is in the preparation – get everything ready first and the cooking is a blast. Visit the Chinese supermarket for best value on ingredients.
Wot u need
STAGE ONE – meat prep
500g minute steak/chicken breast
(following used in final cook-off)
4 jalapeno chillies
two tsps chopped ginger
4 chopped garlic cloves
2 chopped spring onions
STAGE TWO – marinade
50mls light soy sauce
One tsp sugar
10mls sesame oil
STAGE THREE – cooking sauce
30mls dark soy sauce
80g tomato ketchup
80mls black rice vinegar
60mls runny honey
Wot u do
Slice the meat into very small strips – take your time here and the results will be better. Once sliced, toss in the cornflour. Use a colander to “drain” the beef trying to get as much of the cornflour off as possible and set aside.
Mix all the marinade ingredients in a bowl. Add the meat and set aside for 15 mins.
Mix all the sauce ingredients together.
Add rapeseed oil to your wok. Ensure there’s about three cms of oil in the bottom. When hot, add the meat in batches and cook till crispy – 2 mins. Batch cooking stops everything cooling down. Make sure the meat is cooked and brown – keeps things crispy. Drain on kitchen paper.
Clean wok out by emptying oil. Don’t add anymore oil – there’s enough left as a film. Quickly cook-off the garlic, chilli and ginger – 20 seconds. Add the meat and mix around for 30 seconds. Add the sauce and cook-off for three minutes moving around all the time in the wok. Add the spring onion and simply turn into the meat.