A Chinese takeaway is one of life’s great pleasures and although this isn’t a takeaway, it certainly doesn’t disappoint. Crispy strips of Sirloin steak, tossed in a wok with fresh red peppers, spring onions and then coated in a deliciously spicy and sticky glaze, flavoured with The Scottish Bee Company Blossom Honey.
Crispy Chilli Beef
Categories autumnRecipe Method
- Pat the steaks dry and place in the freezer for 10 minutes.
- Finely slice the red pepper, spring onions and chilli.
- Finely slice the steaks against the grain, add to a bowl and season with 5 spice, soy sauce, pepper and vinegar.
- Make a light batter by whisking together 60g cornflour with 90ml cold water. Leave in the fridge.
- Add a splash of oil to a small saucepan over a medium/low heat. Add the chopped chilli and then grate in the garlic cloves. Soften for a few minutes and then add soy sauce, vinegar and honey. Bring to a simmer and then reduce the heat to low, adjusting the taste and thickness to your preference.
- Bring a large frying pan to a high heat with 1-2cm of oil in the pan.
- In batches, lightly coat the slices of steak in cornflour before adding to a bowl, drizzle in a few tbsp of the cold batter, mix and then carefully add to the frying pan. Shallow fry for a few minutes until golden and crisp. Remove the steak from the pan, drain on kitchen paper and season with salt & pepper. Repeat this process until all the steak is cooked.
- Add a splash of oil to a wok and bring to a high heat.
- Add the sliced pepper and spring onions to the wok, mix well for 30 seconds and then add the crispy steak. Mix for another 30 seconds and then pour in the spicy sauce. Mix well and spoon into a large serving plate.
- Serve and enjoy!