Chillisesamebeef Recipes

CRISPY CHILI BEEF RECIPE BY TASTY

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

SESAME BEEF

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

CRISPY SESAME BEEF

Steps:

• Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

EASY BEEF CHILI RECIPE

Steps:

• Cook the ground beef in a large Dutch oven pot over high heat.
• Once the beef is fully cooked add in the chopped onion and minced garlic and sautéed the onion until it becomes translucent.
• Now add the chopped green bell pepper, chili powder, cumin, oregano, salt, and pepper. Sauté for about 4-5 minutes over medium-high heat.
• Then add in the kidney beans, pinto beans, diced tomatoes, and tomato sauce.
• Cook all the chili ingredients over low heat for about 1 hour and 30 minutes.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CHILLI BEEF

Steps:

• To start with, cut the beef fillet into thin strips.
• Heat oil in a wok and fry beef strips over high heat until lighly browned. Set aside.
• Meanwhile dice capsicum and onions. Then slice garlic, ginger, and green chillies. (I've used both green and red chillies here. I've also removed the seeds to make them less spicy)
• Heat more oil in the same pan over low heat, and fry garlic first, and then ginger until lightly browned.
• Now add in the diced onions, and cook, stirring, for 2-3 minutes or until softened. Throw in the green chillies and fry again.
• Add capsicum and fry again. Return the fried beef strips to the pan and mix well. Stir in soy sauce and sweet chilli sauce. Sprinkle with ground black pepper and crushed beef stock cube. Give it a good stir. Turn up the heat again, and fry, stirring continuously, for 2-3 minutes.
• To serve, place the chilli beef in a serving bowl, and garnish with sliced spring onions.

CHILLI BEEF PIES

Steps:

• Get your pastry out of the freezer the day before to defrost, and bring it up to room temperature before you start cooking the pie filling.
• Heat the oil in a large pan to medium hot. Add in the beef mince and break up with your spatula (or hands) so there are no clumps of meat. Leave to take on a little colour then add in the tomatoes, garlic, tomato puree and chilli powder.
• Let simmer for 30-40 minutes before adding in the beans and the stock cube. The sauce should have thickened up nicely by this point but if it still looking too wet, stir in a little cornflour mixed with a splash of cold water and let simmer for another minute or two.
• Roll out the shortcrust pastry to the thickness of a £1 coin (about 3mm) and line individual pie dishes with, leaving a little overhang of pastry on the edges. Fill each one with the chilli, brush the edges with beaten egg mixture or milk. Roll out the puff pastry and cut a circle out with a glass or small bowl to fit the top of each pie. Lay on the puff lid, crimp the two pastry's together with your fingers and stab a little hole in the middle of each pie to allow steam to escape during baking.
• Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
• Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
• Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.

CRISPY CHILLI BEEF

Steps:

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes - until the beef is hot.
• Serve with rice or noodles.

MONGOLIAN BEEF RECIPE

Steps:

• Slice the flank steak against the grain into thin strips (1/4 inch strips or thinner), then cut into bite-sized pieces. Add to a large bowl.
• Whisk together the vegetable oil, soy sauce and cornstarch until smooth. Mix the sauce into the beef and marinate for 10 minutes. You can marinate longer if you'd like.
• Whisk together the soy sauce, beef stock and brown sugar until the sugar is dissolved. Set aside.
• Heat the 1/2 cup vegetable oil in a large pan or wok until very hot, but do not boil.
• Toss the cuts of marinated beef with the 1/2 cup cornstarch to lightly coat. Tap off excess cornstarch and fry the beef in the wok for 1 minute per side, or until the beef is crispy. You may need to do this in batches. Remove from the oil and set onto a plate.
• Once all the beef is stir fried, remove the oil but keep about a teaspoon. Add the dried peppers, ginger and garlic. Stir fry for 1 minute.
• Pour in the reserved Mongolian beef sauce.
• Swirl together the 2 tablespoons cornstarch with 2 tablespoon water to make a slurry. Pour it into the sauce and stir about 2 minutes, or until the sauce thickens up.
• Stir in the reserved beef and slices scallions. Cook for 30 seconds to warm the beef.
• Serve over cooked rice or noodles and garnish with spicy chili flakes, sesame seeds and fresh chopped green onion.