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

Ingredients

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.