Fakeaway crispy chilli beef

Name: Fakeaway crispy chilli beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g Beef stir-fry strips; 50 g Cornflour; 1 Eggs, beaten; 150 ml Vegetable oil, for shallow frying; 1 Peppers, red, sliced; 1 Onions, sliced; 100 g Carrots, cut into matchsticks; 0.2 Garlic, 2 cloves, sliced; 10 g Fresh ginger, grated; 100 ml Sweet chilli sauce; 30 ml Soy sauce; 15 ml Rice vinegar; 20 g Ketchup; 3 Spring onions, sliced; 300 g Basmati rice

A takeaway favourite made at home: crisp-coated strips of beef tossed in a sticky sweet chilli glaze with peppers, served with fluffy rice.

Ingredients

400 g Beef stir-fry strips
50 g Cornflour
1 Eggs, beaten
150 ml Vegetable oil, for shallow frying
1 Peppers, red, sliced
1 Onions, sliced
100 g Carrots, cut into matchsticks
0.2 Garlic, 2 cloves, sliced
10 g Fresh ginger, grated
100 ml Sweet chilli sauce
30 ml Soy sauce
15 ml Rice vinegar
20 g Ketchup
3 Spring onions, sliced
300 g Basmati rice

Method

Rinse the rice, then simmer it in plenty of salted water until tender. Drain and keep covered.
Toss the beef in the beaten egg, then in the cornflour with a pinch of salt until every piece is coated.
Heat the oil in a wok or deep frying pan and fry the beef in batches until crisp and golden. Drain on kitchen paper.
Pour off all but a spoonful of oil. Stir-fry the pepper, onion and carrot for 3 minutes, add the garlic and ginger for 1 minute, then add the sweet chilli sauce, soy, vinegar and ketchup and bubble until glossy.
Tip the crispy beef back in, toss quickly so it stays crunchy, scatter with spring onions and serve with the rice.