Crispy shredded beef with sweet chilli sauce
Moreish and a hit with the whole family, this Chinese favourite hits all the right notes of sweet, sour, salty and spicy
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
17
MINUTES
Ingredients
400g lean minute steaks, cut into strips
2 tbsp cornflour
½ tsp chilli flakes
1 tsp ground ginger
spray oil
For the sauce:
3 tbsp soy sauce
4 tbsp sweet chilli sauce
2 tbsp ketchup
2 tbsp rice wine/white wine vinegar
2 tbsp water
To garnish:
½ tsp sesame seeds
Method
If not using an airfryer, preheat the oven to 200°C.
In a bowl toss your sliced beef with the cornflour, chilli flakes and ginger.
Pop in the airfryer at 190°C for 15 minutes with a spray of oil until brown and crispy, or lay out on a baking tray with a spray of oil and cook in the preheated oven for 20 minutes.
Mix all the ingredients for the sauce in a little bowl and pour into a hot wok on a medium heat. Stir and heat through until it starts to bubble gently.
Add your crispy beef into the sauce and toss until covered, then continue to heat through for 2-3 minutes.
Pour out onto a serving dish, garnish with the sesame seeds and serve with some boiled rice.
This recipe is from Gina and Karol Daly's The Daly Dish Rides Again, published by Gill Books.
