Crispy Chilli and Ginger Beef
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.
Nutritional information per serving
Kcal
491
Fat
19g
Carbs
48g
Protein
33g
Fibre
2g
