Pepper & Me Club

Wok Sauce

Crispy Chilli Beef

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Crispy Chilli Beef

BensonDinner November 12, 2021
Favourite ♡ 125

Ingredients

  • 600 g sirloin or rump steak, thinly sliced
  • 100 g cornflour
  • ½ tsp pepper
  • ½ tsp Man Grind
  • a thumb of fresh ginger
  • 5 garlic cloves, crushed
  • 2 fresh chilis, deseeded and sliced
  • 2 spring onions, finely sliced
  • coriander to garnish
  • vegetable oil for frying

Marinade

  • 2 teaspoon sesame oil
  • 1 teaspoon sugar
  • 2 tablespoon soy sauce
  • 1 egg
  • 1 tbsp crushed ginger

Sauce

  • ½ cup Wok Sauce
  • 1 tablespoon soy sauce
  • 2 tablespoon vinegar (ideally rice or black)
  • 2 tablespoon honey
  • 1 tablespoon sesame seeds

Directions

  • Slice your beef and put in a mixing bowl. For added tenderness, give each piece a bash with the back of a knife. Add the marinade to the bowl and massage into the beef. Marinate for 1-24 hours. 
  • Prepare your ginger, garlic, spring onions and coriander
  • Mix the sauce ingredients together well.
  • Season cornflour with pepper and man grind 
  • Throw the cornflour on the beef and massage well until all beef is coated. It will be a sticky texture. 
  • Heat 3 tablespoon oil on medium-high in a wok or large frying pan. When hot, add your ginger and spring onion, then chilli and garlic, then beef, in batches so the wok doesn’t lose heat. Fry the beef, stirring often, for about 2-3 minutes until browned. Remove and put on paper towels, keep warm. Continue until all beef is cooked. 
  • Throw all cooked beef into the wok on high. Throw in the sauce and toss for a minute or two until saucy and sticky
  • Remove. Garnish with spring onion and coriander. 
  • Serve with rice and your favourite greens. 
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Comments

  1. Is it really supposed to say 100 g corn flour? I ended up with a gluggy mess, and a lot of the coating just burnt onto the bottom of the frying pan. Maybe this recipe only works in a wok...

    • Hi Jo, I’ve checked with Ben and he said yes 100g is correct. I’m sorry this wasn’t a winner for you, I’ll do a test run with a frypan ASAP for any troubleshooting

  2. Any advice on what preparation of the fresh ginger should be? Thanks!

    • I’d go for finely minced or grated 😊

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