I remember having this dish when I was in my teens and loving it, so even now it is my go-to when I’m ordering in a Chinese restaurant or take-away.
And it’s always disappointing.
Maybe it’s my advancing years and the nostalgia clouding my memory, but I don’t recall – when I first tried crispy beef – as it being sickeningly sweet, or lacking beef, or being overtly chewy.
Well the recipe below is none of those things. It’s got a nice cut of beef, slightly coated to give a crisp finish. Some vegetables for lovely colour and how I pretend this dish is health. And the sauce has an element of sweet, but the chilli flakes give the whole thing a kick up the arse.
Let’s get started:
- 400g Sirloin Beef
- 2tbsp Cornflour
Slice the Sirloin Beef into very thin strips, then toss in cornflour. Fry the beef on a very high heat – in small batches so the pan does not cool – until crispy on the outside. Remove and drain on kitchen paper – set aside.
- 2 medium Carrots
- 2 Spring Onions
Chope the vegetables into matchsticks. With the pan still very hot, cook the carrots for 2-3 mins to colour. Then add the spring onions. Cook for a further minute until wilted. Remove and add to the reserved steak.
- 2 tbsp Soy Sauce
- 2 tbsp Sweet Chilli Sauce
- juice of 1 Orange
- 2 tsps Chili Flakes
Wipe the oil from the pan and reheat – mix together the soy sauce & sweet chilli sauce & orange & chilli flakes in a bowl. Pour into the pan and allow bubble and reduce. Just before the sauce is a thick consistency, throw in the beef and the vegetables – toss and reheat for a minute.
- Tortilla Wraps
- Baby Gem lettuce
Serve in a bowl, with with tortillas and/or lettuce leaves to wrap – depends on how carby you want to be.
This is so good. Enough said.