Chinesestirfriedlambwithchilli Recipes

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

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.

CHINESE STIR FRIED LAMB WITH CHILLI

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side,.
• Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce.
• Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding.
• Heat wok; add half of the oil. Stir fry the vegetables and place in warm oven.
• Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.

STIR-FRIED LAMB WITH SPRING ONIONS

Steps:

• Slice lamb thinly.
• Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
• Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
• Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
• Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.