Wednesday, 7 March 2018

The best crispy sticky chilli beef recipe

Following my recent post on my 2018 goals, this post really doesn't fit well with getting motivated to workout more, but I did create this recipe before the health goals began so that's alright, right?

Whenever I go to a Chinese restaurant I'm torn between a prawn of crispy beef dish, as both always have a lot of flavour. I've wanted to try out this classic takeaway dish at home for some time since a colleague of mine suggested it, and can honestly say it's the tastiest, most indulgent dish I have ever made.

I've not had chance to perfect it yet either, having only made it once.. so can only imagine how it will taste after cooking it and adapting it a few times.

What I love about this dish is that although the beef is fried and crispy and therefor not nutritious, the colours from fresh vegetables compliment the meat and makes the meal fresh and zesty.

So here's how I made this amazing Chinese takeaway alternative...

What you'll need
  • 4 tbsp olive oil
  • 2 x cloves of garlic 
  • Fresh ginger
  • 400g lean beef/ steak strips 
  • 200g egg noodles 
  • 1 red pepper
  • 100g mangetout
  • Spring onions
  • 3 birdseye or mixed chillis
  • 3 tbsp cornflour 
  • 2tbsp White wine vinegar 
  • 2 tbsp tomato ketchup 
  • Chinese 5 spice
  • 3 tbsp sweet chilli sauce
  • 1 tbsp soy sauce

  1. Separate the strips of beef and add to a bowl. Sprinkle the cornflour and a healthy dusting of Chinese 5 spice over the beef, ensuring that the beef is left white and coated.
  2. In a large flat pan, heat the olive oil until hot.
  3. Add the strips of beef, turning regularly until it starts to crisp golden brown. Once cooked through, place to one side on a separate plate resting on kitchen roll to remove any excess oil.
  4. Finely chop your garlic, a small amount of ginger, chilli, spring onions and red pepper and add to the pan but on a low to medium heat. (Leave some spring onions left over and put to one side.)
  5. Meanwhile, mix the white white vinegar, tomato ketchup, sweet chilli sauce and soy sauce in a bowl to create your sauce.
  6. Once the vegetable have started to soften in the pan, add your sauce from the bowl and leave on a medium to high heat until it thickens.
  7. Once thick, add the crispy beef and mangetout to the pan for five minutes.
  8. Meanwhile, cook the egg noodles in a separate pan (or microwave) and add in to pan.
  9. Mix in so that the sauce coats the egg noodles.
  10. Serve piping hot, garnish with the remaining spring onions and enjoy!
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