Crispy chilli beef or chicken

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
200g cornflour
(following used in final cook-off)
4 jalapeno chillies
two tsps chopped ginger
4 chopped garlic cloves
2 chopped spring onions
Rapeseed oil
STAGE TWO – marinade
50mls light soy sauce
1 egg
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
Stage one
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. 

Stage two
Mix all the marinade ingredients in a bowl. Add the meat and set aside for 15 mins.

Stage three
Mix all the sauce ingredients together.

Final cook-off
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.

Serves: 2


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