Chinese Crispy Beef

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.

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