Marcus Bean’s sticky chilli beef
Bring the taste of your favourite takeaway home on a budget! It’s a Chinese restaurant favourite - strips of tender beef are fried until crispy and then tossed in a sticky, sweet, spicy sauce. Chef Marcus Bean is proving his sticky chilli beef is easy to make at home, and no deep fryer is needed!
Marcus' crispy chilli beef
Serves: 2
Ingredients
10oz Rump or Sirloin steak
Oli for frying
3-4 cloves garlic finely chopped
Small piece of freshly chopped ginger
1 red onion (sliced)
1-2 medium chillis
100g corn flour
2 spring onions
Sesame seeds
1⁄2 a red bell pepper, sliced
200g basmati rice cooked with fresh coriander vegetable oil for frying
Sea salt flakes
Sichuan pepper
Marinade:
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey
1⁄2 tsp fish sauce
1 egg
Sauce:
4 tbsp tomato ketchup
2 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
Zest 1⁄2 lime
Juice of half a lime
Method
1. Cut the beef across the grain into thin slices then set aside.
2. Make the marinade by mixing all the ingredients together to combine, add the beef and leave to marinade for at least 30 minutes.
3. Bring a pan of oil to 180c.
4. Season the cornflour with salt and pepper, drain the beef and add into the cornflour to cover.
5. Fry the beef in batches until crispy then remove and drain on some paper towel until needed.
6. Place a frying pan or wok on the hob on a medium heat, fry the sliced red onions, pepper, garlic & ginger. After a couple of minutes add the crispy beef & fresh chilli, toss together to combine then add in the sauce & mix. Add the sliced spring onions, sesame seeds and serve with rice or noodles.