Crispy Chilli Beef

Serves 4

Time 10 minutes

Ingredients

500g porterhouse steaks, thinly sliced

Marinade 

6 cloves garlic, minced 

1 tbsp ginger, minced 

1 tsp white pepper

1 tsp coconut sugar

1 tbsp Szechuan pepper

2 tbsp crispy chilli oil 

2 tbsp tomato paste

2 tbsp tomato sauce

2 tbsp corn flour 

1 egg

2 tbsp rice vinegar 

Pinch of salt 

2 tbsp extra virgin olive oil 

1 red onion, sliced

3 long red chillis, chopped 

1 bunch of spring onion, cut into batons

1 bunch of coriander, finely chopped 

1 tbsp ginger, cut into matchsticks 

1 tbsp dark soy

2 tsp sweet chilli sauce

2 tbsp deep-fried shallots

Salt and pepper

To serve

Rice

Method

Place fat from the steak in a cool pan, place on medium heat and allow to render. 

Add beef strips to a bowl and coat in the marinade, stir to ensure all of the beef is coated. 

Increase the temperature in the pan to high heat. Add olive oil to the pan, and the beef strips. Cook for 2 minutes and flip, or until brown on both sides. Transfer to a plate. 

Add 1 tablespoon of oil to the pan and add onion, ginger, chilli, and a pinch of salt and pepper and saute for 1 minute. Return the beef to the pan, with coriander, spring onion, dark soy, sweet chilli sauce, and ¼ cup of water, and stir.

Place onto a serving plate, top with fried shallots. Serve with rice.