RECIPE: Crispy Chilli Beef
500g minute steak, sliced into thin strips
4 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 green capsicum,
2 red chillies, thinly sliced
6 spring onions, sliced into thin strips
1 tbsp garlic purée
1 thumb-sized piece of ginger, cut into matchsticks
4 tbsp Japanese rice vinegar
1 ½ tbsp soy sauce
3 tbsp sweet chilli sauce
3 tbsp tomato ketchup
1 Place the beef in a bowl and toss together with the cornflour and five-spice.
2 Heat a good amount of oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
3 Drain the beef on paper towels.
4 Take 1 tbsp of the oil you just used and place in a separate pan.
5 Add the capsicum, half the chillies, half of the spring onions, garlic and ginger to the pan.
6 Stir-fry for 3 minutes until the vegetables have softened, taking care that the ginger and garlic don’t burn.
7 Mix the vinegar, soy sauce, chilli sauce and ketchup in a small bowl with 2 tbsp water, then pour over the vegetables.
8 Allow to come to a bubble for 2 minutes.
9 Add the beef to the pan and toss well to coat.
10 Garnish with the remainder of the spring onions and serve with rice or noodles.