Posted on
17 September 2012
by
Jeff Low, Head Chef of Chi’zen Chinese Restaurant
Crispy Chili Beef
Ingredients
Beef tenderloin, thinly sliced strips - 120g
Mixed Capsicum Green, Red and Yellow, sliced – 45g
Sliced Carrot – 50g
Garlic Chopped – 10g
White Onion Sliced – 10g
Red Chili Sliced – 10g
Celery Sliced – 10g
Potato Starch/Corn flour – 5g
Chili Sauce 60 ml
Preparation
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Coat the beef strips in the starch and shake off any excess
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Deep fry for 30 seconds until crispy remove and leave to one side on kitchen paper
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In a hot wok sauté the capsicum, carrot, onion, celery and garlic for around 30 seconds and remove from the heat
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Add the deep fried beef and chili sauce to the wok and return to the heat
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Cook for a further 30 seconds over high heat mixing well
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Remove from the heat when the sauce glazes the beef and serve
Cooks Note
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