This is most definitely going to become one of your favourite Homemade Take-a-way/Restaurant dishes.
For more years than I can remember I've not only ordered this in Chinese Restaurants, but have been making this recipe at home too.
I have been wanting to share this with you all since this blog was launched but there has been a major problem causing the delay.
As good as this Chinese Crispy Chilli Beef may be, it appears to be camera shy!!!!! It's true, I just cannot obtain a good enough photo.
As a firm believer that recipes should always be accompanied by a photograph I have been unable to deliver this one to you, for now at least.
Well enough's enough, Heaven is waiting and won't delay for a photograph so I've taken the plunge and decided to share one of my favourite all time Chinese Dishes regardless.
Now if you too are familiar with this dish, you then of course need no reminder just how delicious it looks.
Forget "Come Dine with Me" today I say "Come Feast with me".
Fancy a bit of a feast? Serve Chinese Crispy Chilli Beef with some other Chinese dishes (recipes here) too and feel like you've just created your very own Chinese Reataurant Buffet.
PHOTO TO FOLLOW
ONCE THE DISH GETS OVER BEING CAMERA SHY
Chinese Crispy Chilli Beef - Serves 2-3 as a main meal or more when sharing several dishes
Approx 250g beef fillet (or cut of your choice)
2 eggs, beaten
1/2 teaspoon salt
5 tablespoon corn flour
2 teaspoon 5 spice powder
Oil for deep frying
For the sauce:-
1 Carrot, peeled and cut into fine batons (imagine shredded)
A bunch of spring onions, finely chopped
2 cloves of garlic, crushed & minced
1" piece of ginger, grated
2 Red chillies, deseeded and finely chopped (leave seeds in if brave)
4 tablespoons Caster sugar
3 tablespoons Rice vinegar
2 tablespoons Light soy sauce
Corn flour paste (1 tablespoon corn flour, mixed with 2 tablespoons cold water)
Cut the beef into very thin long strips and dust with a little cornflour, shake off excess.
Make up the batter by placing corn flour in a medium bowl with the salt and five spice powder, make a well in the centre and add the beaten eggs. Mix well to form a smooth, lump free batter than mix in the beef strips and stir well to coat beef.
Get your oil nice and hot to 190 whilst preparing ingredients for sauce.
Using tongs, pick up strips of the beef from the bowl and drop individually into the hot oil, cook in batches for approx 4-5 minutes until golden brown and crispy.
Drain on kitchen paper and keep warm whilst making the sauce.
In a wok or saute pan heat 1 tbs of vegetable (or groundnut) oil. Add carrot and stir fry for a couple of minutes. Then add the spring onions, garlic, ginger and chillies. Stir fry again for a couple of minutes and add the rest of the ingredients.Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce. Serve immediately.
NOTE: Once the beef is cooked you can store in refrigerator for 2 days, or freeze. Simply stir fry (defrosted if frozen) beef in a wok for 30 seconds or until re-crisp and heated through. Set aside and keep warm whilst preparing the sauce. Once sauce ready, add beef back and stir well. Serve immediately.