PERFECT FOR A FRIDAY NIGHT FAKEAWAY! CHINESE STYLE CRISPY CHILLI BEEF SERVED WITH NOODLES, FULL OF FLAVOUR AND A HINT OF SPICE

NO EXCUSES TO OPEN UP A JAR OR ORDER A TAKEAWAY WITH THIS TASTY RECIPE THAT MAKES A SAUCE IN JUST A FEW MINUTES!

INGREDIENTS
SERVES 2-3 PEOPLE
1 LARGE RUMP STEAK
1 EGG
300G CORNFLOUR
2 TEASPOONS SESAME OIL
2 TABLESPOONS LIGHT SOY SAUCE
1 TABLESPOON DARK SOY SAUCE
1 TEASPOON SUGAR
4 TABLESPOONS HONEY
3 TABLESPOONS TOMATO SAUCE
1 TEASPOON GINGER PASTE
1 TEASPOON GARLIC PASTE
1 TEASPOON CHILLI PASTE
HANDFUL OF FRESH CORIANDER – CUT UP SMALL
NOODLES
BAG OF MIXED STIR FRY VEG

YOU WILL NEED EITHER A DEEP FAT FRYER ON A PAN WITH HALF A LITRE OF VEGETABLE OIL

RECIPE

FIRSTLY
START TO HEAT UP THE DEEP FAT FRYER OR OIL IN A PAN.
THEN CUT THE RUMP STEAK INTO THIN SLICES – AS SMALL AS YOU CAN GET THEM.

NOW…
IN A BOWL ADD CORNFLOUR AND SEASON WITH SALT AND PEPPER

IN ANOTHER BOWL…
ADD SESAME OIL, EGG, SUGAR AND LIGHT SOY SAUCE AND MIX WELL. NOW ADD ALL THE STEAK TO THE SAUCE AND FULLY COVER THE MEAT. ADD THE MEAT TO THE CORNFLOUR AND MIX THEM WELL SO ALL THE MEAT IS COVERED WITH FLOUR. KEEP MASSAGING THEM IF THEY ARE STUCK TOGETHER AND THEY WILL SEPERATE. SET ASIDE FOR A FEW MINUTES

NOW MAKE THE SAUCE
ADD TOMATO SAUCE, DARK SOY SAUCE AND HONEY IN A BOWL AND MIX

IN A SEPARATE BOWL MIX GINGER PASTE, GARLIC PASTE AND CHILLI PASTE

PUT YOUR NOODLES IN A PAN TO START BOILING

ADD THE STEAK TO THE HOT PAN OF OIL/DEEP FAT FRYER AND COOK FOR 3 MINUTES OR SO TILL IT’S COOKED THROUGH AND TURNING CRISPY. REMOVE THE MEAT AND DRAIN OFF THE EXCESS OIL ON KITCHEN PAPER

IN A WOK OR FRYING PAN
ADD A DROP OF OIL AND HEAT THE PAN, ADD A LARGE HANDFUL OF STIR FRY VEG AND ALSO THE BOWL WITH GARLIC, GINGER AND CHILLI AND COOK FOR A FEW MINUTES

THEN
ADD THE MEAT TO THE PAN AND POUR IN THE REMAINING BOWL OF SAUCE AND STIR THROUGH.ADD THE CORIANDER LAST AND COOK FOR 5 MINUTES

DISH UP AND ENJOY

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