This is an attempt at a classic Chinese takeaway dish — my boyfriend’s favourite in fact. He loves it, and although this isn’t exactly the same, it’s delicious in its own right. I’ve made it twice now, and it’s a firm favourite in the lovely-treat-but-healthier-than-a-takeaway dinner category. It’s has a little heat to its thanks to the chillies, but I have a feeling that if you left them out you’d still be left with a deliciously sticky sauce perfect served with fluffy white rice. The red peppers are my own edition — what can I say? I’m my mother’s daughter and can’t often bring myself to create a meal wholly devoid of vegetables!
This is the kind of recipe that can seem a bit complicated at first, but after your first attempt it soon becomes more straightforward. In fact, most of the changes I’ve made to this dish were to simplify it from its even more complicated original! I didn’t have any black rice vinegar…
For the crispy beef
- 200g of beef steak (the thinner the better)
- 100g cornflour, seasoned with salt and pepper
For the marinade
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 1 egg
For the sauce
- 5 thin slices of fresh ginger, finely chopped
- 2 gloves of garlic, finely chopped
- Dried or fresh chillies to taste, very finely chopped
- 1 red pepper, thinly sliced
- 1/2 tablespoon light soy sauce
- 2 tablespoons tomato ketchup
- 4 tablespoons balsamic vinegar
- 3 tablespoons honey
- Spring onions, sliced
– First make the marinade. Mix together the sesame oil, soy sauce, sugar and the egg until well combined.
– Cut the beef into strips a couple of inches long. Add them into the marinade, swish around and let it sit for a couple of minutes.
– Heat a decent couple of slugs of cooking oil of your choice (I used rapeseed) in a deep frying pan over a medium heat.
– Meanwhile, add the seasoned cornflour to a shallow dish. Once the oil is hot, dip the beef pieces into the cornflour, shaking off the excess before adding to the pan. Fry until crispy and browned. Drain off the excess oil on kitchen paper and set the beef aside.
– In a clean frying pan, fry the ginger, garlic and chilli gently on a low heat. Mix together the soy sauce, tomato ketchup, balsamic vinegar and honey and add to the pan. Add the red pepper and turn up the heat. Bubble the sauce for a few minutes until thickened slightly.
– Return the beef to the pan and coat with the sauce.
– Serve immediately with rice and a sprinkling of spring onions.
Listening to Mr Hurricane by Beast, Me and Julio down by the Schoolyard by Paul Simon, Can’t Stop by Red Hot Chili Peppers, Little Red Wagon by Miranda Lambert and Speaking a Dead Language by Joy Williams.
This recipe is quite heavily adapted from the Food Network website. All other content is © Rebecca Daley and ohtogoawandering, 2015.