Crispy Chilli and Ginger Beef

Name: Crispy Chilli and Ginger Beef
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 125g cornflour; 100ml water; 2 eggs; 400g sirloin steak, or frying steak sliced into narrow strips; 2 carrots, julienned; 6 spring onions, chopped (Reserving a 1/3 for garnish); 50g fresh ginger, minced; 5 garlic cloves, minced; Vegetable oil for frying; 3 tbsp soy sauce; 4 tbsp rice vinegar; 1 tbsp sesame oil; 50g caster sugar; 2 tsp crushed red pepper flakes ( add extra if you like it really hot)

Credited to: Coeliac UK

Kcal: 491.0

Serves 4

25 mins prep

20 mins cooking time

Ingredients

125g cornflour
100ml water
2 eggs
400g sirloin steak, or frying steak sliced into narrow strips
2 carrots, julienned
6 spring onions, chopped (Reserving a 1/3 for garnish)
50g fresh ginger, minced
5 garlic cloves, minced
Vegetable oil for frying
3 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
50g caster sugar
2 tsp crushed red pepper flakes ( add extra if you like it really hot)

Method

Place the cornflour in a large bowl. Add the water gradually while whisking. Beat the eggs into the cornflour mixture, then toss in the beef and stir to coat.
Pour one inch of oil into the wok, and heat until hot, but not smoking.
Add a quarter of the beef to the oil.
Separate with a fork and cook, stirring frequently, until crispy. Remove and drain on a kitchen paper towel, and set aside.
Repeat until all the beef is cooked.
Drain off all the oil except for about 1 tablespoon and add the carrots, onion, ginger, and garlic in that order.
Stir fry briefly over high heat. Add the beef to re-heat.
Combine the last five ingredients and add to the wok and bring to a boil.
Heat thorough and serve immediately.