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
CRISPY CHILI BEEF RECIPE BY TASTY
Here's what you need: frying steak, cornflour, chinese 5 spice, salt, pepper, oil, red chilis, spring onion, ginger, red bell pepper, garlic paste, soy sauce, sweet chilli sauce, red wine vinegar, tomato ketchup, spring onion, red chilli
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
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!
TUNISIAN MARINATED FLANK STEAK
Steps:
- Set a jumbo zip lock bag in a large glass measuring cup. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.
- Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
TUNISIAN BEEF STEW (LIFTIYYA)
This recipe comes from the book "Real Stew". The name on the book was: Turnip,Tomato, Chickpea, and Spinach Stew with Beef from Tunisia (pretty long name). I'm posting the recipe as it appears on the book, but I made it on the crock pot, adding the chickpeas and spinach in the last 1/2 hour.
Provided by MsPia
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roll the meat in Tabil and black pepper.
- In a casserole, heat the olive the oil over medium heat.
- Brown the meat with the onions until coated with a syrupy gravy, 5 to 6 minutes. Add the tomatoes, 1 cup of the water, the Harissa, chickpeas, and cayenne, and bring to a boil, stirring.
- Reduce the heat to low, cover and cook until the meat is tender, about 1 1/2 hours.
- Add the remaining 1/2 cup of water, the turnips, parsley, spinach, and salt, season with black pepper, and cook until the turnips are easily pierced with a skewer, about an hour.
- Stir in the lemon juice and serve.
Nutrition Facts : Calories 605.4, Fat 43.4, SaturatedFat 11.8, Cholesterol 76, Sodium 1210.2, Carbohydrate 29.9, Fiber 8.4, Sugar 11.4, Protein 27.5
TUNISIAN CHICKPEA AND BEEF STEW
My husband wasn't sure he would like a stew with chickpeas in it, but he pronounced this "very good," so I've made it again several times and he always gives it a thumbs-up.
Provided by TasteTester
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, heat the oil, then sauté the meat over medium heat until it begins to brown. Add the onions, cilantro and hot pepper; stir-fry for 2 minutes. Add the garlic and stir-fry for 3 more minutes.
- Stir in the undrained chickpeas, tomatoes, pepper, cumin, thyme, and broth (or water/broth mixture). Bring to a boil, then cover and simmer over medium heat for 1 hour or until the meat is done. Taste for seasoning and add salt, if desired.
- Stir in the olives and lemon juice, and simmer over low heat for 5 minutes. Serve.
Nutrition Facts : Calories 564, Fat 27.4, SaturatedFat 7.7, Cholesterol 50.6, Sodium 751.5, Carbohydrate 54.8, Fiber 10.6, Sugar 4.4, Protein 26.6
LABLABI (TUNISIAN CHICKPEA SOUP)
This soup is served for breakfast in Tunisia. If you can, use homemade chicken stock, it is far superior to the store bought kind.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine stock, chickpeas, harissa, cumin, and salt in a large pot. Bring to a boil over medium-high heat, reduce temperature, and simmer for 15 minutes. Taste and adjust seasoning if necessary.
- Divide bread, chopped parsley, cilantro, and capers between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 30 g, Cholesterol 186.7 mg, Fat 14 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 2.9 g, Sodium 1770.7 mg, Sugar 1.3 g
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