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Crispy Chilli Beef

Category: Main Dishes

Serves: 2 people

Preparing time: 01:10

Cooking time: 00:15

Ingredients

228g lean beef (suggest topside or flank steak)

1 carrot (matchstick size pieces)

2 pinches of salt

2 dried red chillies

vegetable oil for deep frying (optional) or 1 tbsp vegetable oil

1/2 tsp cornflour

1/4 tsp roasted and ground Szechuan peppercorns (garnish)

1/2 tsp Wing Yip Sesame Oil (garnish)

Marinade:

1 tbsp Wing Yip Light Soya Sauce

1 tspz sugar

1/2 tbspz Wing Yip Shaohsing Wine

1/2 tspz Wing Yip Sesame Oil

1/4 tsp roasted and ground Szechuan peppercorns

Sauce:

1/2 tspz cornflour

1/2 tspz sugar

pinch of salt

30ml water

Cooking Method

Step 1

Lightly roast Szechuan peppercorns in a dry pan and grind in a pestle and mortar.

Step 2

Mix marinade ingredients and place in a bowl.

Step 3

Shred beef into strips, add to marinade and leave for 1 hour in the refrigerator.

Step 4

Place carrots and celery into separate bowls and mix in a pinch of salt into each. After half an hour, squeeze out any water that is discharged from the vegetables.

Step 5

Mix sauce ingredients and put aside.

Step 6

Half fill wok or deep fat fryer and heat oil to about 200 degrees C.

Step 7

Stir cornflour into the beef to coat well.

Step 8

Add beef carefully (in batches) into the hot and fry for about 4 minutes until the beef becomes crispy. Remove from the wok and dry on kitchen paper.

Step 9

Drain wok and clean for the next stage.

Step 10

Reheat the wok and add 1 tbsp oil, then add the dried chillies (do not allow to burn). When chillies are brown, remove and discard.

Step 11

Add carrots and then the celery. Stir fry for a minute and then add the crispy beef.

Step 12

Gradually add the sauce (stir well first) and coat the ingredients in the wok.

Step 13

Stir-fry quickly and remove to a serving dish.

Step 14

Sprinkle with ground Szechuan peppercorns and sesame oil and serve immediately.

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