CRISPY CHILLI SHREDDED BEEF
This is super crispy but freakin’ BAKED!!! CRISPY shredded beef for your Saturday night fakeaway feast! yes please!
Can you tell I love a Chinese fakeaway on a Saturday night yet? but I love trying to make them healthier! Honestly, this is better than a takeaway, it worked sooo well and sooooo tasty!!
I marinated my beef, coated the strips in egg and cornflour and baked in a seriously hot oven until ultra crispy, literally like it had been fried!
Served with homemade egg fried rice
For the sauce
1 tbsp veg oil
1 clove garlic
1 choppped red chilli
1 carrot, cut into matchsticks
1 red pepper, sliced
2 tbsp soy sauce
2 tbsp chinese black vinegar (or malt vinegar)
2 tbsp ketchup
2 tbsp caster sugar
2 tbsp sweet chilli sauce
For the beef
1 large fillet steak (enough for 2 people)
1 tbsp soy sauce
tsp sesame oil
1 beaten egg
50g cornflour, plus extra for coating again
2 spring onions, chopped
For the kale
Make your sauce first. Heat a little splash of oil in a sauce pan and add a clove of crushed garlic and 1 chopped chilli for 30 secs (don’t burn!). Add in 1 carrot chopped into matchsticks and 1 finely sliced red pepper. Add in 2 tbsp soy sauce, 2 tbsp chinese black vinegar (or malt vinegar) 2 tbsp ketchup, 2 tbsp caster sugar, 2 tbsp sweet chilli and bring to a simmer. Turn off the heat.
For your beef, slice a nice big steak (i used fillet) into strips and marinate in 1 tbsp soy sauce, 1 tsp sesame oil, 1 beaten egg and 50g cornflour to coat. Leave for atleast 15 minutes. Coat each piece in corn flour again, then pop onto a baking tray that has a little oil on. Bake in the oven at 220c for 10 minutes, then turn over. Bake again for another 10-15 minutes until super crispy! TBH the longer the better.
Coat the beef in the sauce and top with slices of spring onion.