Crispy Chilli Beef Recipe

Ingredients

• 3 Tbsp Light Soy
• 2 Tbsp Dark Brown Sugar
• 2 Cardamon Pods
• 2 Bay Leaves
• 1/2 thumb of Giner
• 2 8oz Rump Steak
• 3 Tbsp Dark Soy
• 1 Clove of Garlic.

• 1 Whole Red Chilli
• 2 Peppers (different colours)
• 2 Spring Onions
• 3 Tbsp Corn Flour
• 50ml Olive Oil
• 3 Tbsp Sweet Chilli Sauce

Marinade

1. Roughly chop garlic, giner adn (1/2) of the chilli – save some chilli to garnish.
2. Add to a large sauce pan along with dark soy, light soy, cardamom pods, brown sugar and bay leaves and bring to boil.
3. Once boilded, simmer on a high heat and reduce by half.
4. Once reduced by half, allow your marinade to cool completely.

For the Beef

1. Flatten steak with tenderising mallet (or a rolling pin)
2. Trim off any unwanted fat or gristle
3. Roll tight to form a cylinder shape. (Hold both ends of the steak and roll forward).
4. Cut into thin strips and add to cold marinade, ensuring they are all well coated.
5. Leave to marinade over night if possible (or a minimum of 4 hours if pushed for time).

Cooking

1. Take the steak strips and toss them in a bowl of corn flour and season with a pinch of salt, pepper and white pepper.
2. Shallow fry on a high heat with olive oil.
3. Whilst your steak strips are frying, thinly slice the peppers, the rest of the red chilli and spring onions.
4. Once your steak strips are crispy, remove from pan add add them to a large bowl and mix in sweet chilli sauce, ensuring all steak strips are well coated.
5. Add the chopped peppers, chillies and spring onions for extra flavour and colour.
6. Add a pinch of salt and pepper (if required) and serve.

Matt’s Top Tips

• Choose a high quality piece of steak
• Make sure your marinade is completely cold
• Use a high quality olive oil for shallow frying.