Delicious Sweet and Sticky Beef, ideal for that Weekend Fakeaway, perfect Served with Noodles or Egg Fried Rice
Serves 4 - Approx. 590KCal Per Portion
Ingredients (Serves 4 - 540 KCal Per Portion)
800g Flank Steak/Frying Steak
3 Tbsp Rice Wine Vinegar
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 Tbsp Tomato Ketchup
2 Tbsp Sweet Chilli Sauce
3 Tbsp Cornflour
1 Tbsp Chinese Five Spice
4 Tbsp Cooking Oil
1 Red Bell Pepper (Sliced)
1 Red Chilli (Sliced)
1 Green Chilli (Sliced)
2 Garlic Cloves (Crushed/Grated)
2 Tsp Ginger Paste
3 Spring Onions (Chopped
Method
Firstly, make the Sauce: Mix together the Rice Wine, Light Soy Sauce, Dark Soy Sauce Tomato Ketchup & Sweet Chilli Sauce and set aside.
Cut the Flank Steak into strips.
In a large bowl, combine the Cornflour & Five Spice then toss in the beef until completely coated.
Add the Cooking oil to a large Wok and heat to medium-High Heat, fry the meat until Crispy
Remove the meat and set aside on a piece of kitchen roll, this helps absorb any excess oil and prevent it from going soggy
In the same Pan, over Medium-High heat, fry the Bell Pepper, Red Chilli & Green Chilli for 3-4 minutes.
Add the Garlic and Ginger to the pan and cook for a further 2-3 minutes.
Poor in the sauce and cook for 2-3 minutes until it thickens slightly.
Add the Crispy Beef back to the Wok with 2 of the Spring Onions and coat everything in the sauce.
Serve topped with the remaining Spring Onion and Enjoy with Noodles or Egg Fried Rice.
