CRISPY CHILLI BEEF
Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 472 kcal, Carbohydrate 37 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 100 mg, Sodium 1141 mg, Fiber 1 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
CRISPY SHREDDED ORANGE BEEF
When it comes to getting take-out, this is my go-to. Orange-flavored crispy beef is just so yummy! This recipe beats any take-out, and what's better is that it's so easy to make.
Provided by Stuart O'Keeffe
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the steak: Pour about 2 inches of oil in a large heavy-bottomed saucepan and heat to 350 degrees F over medium heat.
- Meanwhile, toss the steak with the cornstarch in a medium bowl. Let sit for 5 minutes and then toss again.
- Cook the steak in batches until lightly browned, 4 to 5 minutes; transfer to a plate with a mesh spider and set aside.
- For the sauce: Combine the chili sauce, orange juice and soy sauce in another large heavy-bottomed saucepan. Stir and simmer until the sauce thickens, 2 to 3 minutes. Add the steak to the saucepan and stir to coat in the sauce.
- Serve the orange beef with cooked rice, garnish with the scallions and sprinkle with the sesame seeds.
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
SHREDDED BEEF
This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.
Provided by jvaughn504
Categories Everyday Cooking
Time 6h30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
- Remove the roast from slow cooker, and shred using two forks. Discard fat.
- In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
- Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 15 g, Cholesterol 50.2 mg, Fat 8.1 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 2.8 g, Sodium 601.2 mg, Sugar 12.9 g
CRISPY STICKY MONGOLIAN BEEF
Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 25m
Number Of Ingredients 15
Steps:
- Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
- Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
- Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
- Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
- Discard the oil, leaving behind about 1 tablespoon in the wok.
- Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
- Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
- Add the beef and scallions, toss to coat and cook for a further 30 seconds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : ServingSize 163 g, Calories 371 kcal
CRISPY SHREDDED BEEF
Make and share this Crispy Shredded Beef recipe from Food.com.
Provided by Snowbunny Andorra
Categories Meat
Time 17m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Beat together eggs, salt and cornflour. Mix in the beef until well coated.
- Heat oil to 180C and deep-fry the beef strips, adding them individually. Leave them ten seconds before stirring, to prevent them sticking together.
- Cook for 6-7 minutes until brown and crispy. Don't overload the pan or they will end up soggy.
- As the beef cooks, remove it and drain on kitchen paper.
- Using a little of the frying oil, stir fry the carrot, onion, garlic and chilli. Add the sugar, vinegar, chilli sauce and soy sauce and mix.
- Add the beef and toss together.
Nutrition Facts : Calories 152.3, Fat 5.6, SaturatedFat 1.8, Cholesterol 191.8, Sodium 700.6, Carbohydrate 16.2, Fiber 2.3, Sugar 8.3, Protein 9.6
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