OK this is how you make a classic dish from your local Chinese. It thankfully has nothing to do with real Chinese food….
Key to this dish is to have all ingredients prepared and to hand so you can chuck them in at the right time as it cooks quickly.
The oil needs to be hot and deep enough to sizzle the steak – failure to comply results in a soggy, gluey beef mess that sticks together, which is bad.
The steak strips have to be cut really fine and need a good dusting in the corn flour/5 spice so depending on how much steak you’re cooking vary the spoonage.
Cook it right and you’ll be a hero, Which is good.
2 average sized steaks (thin frying steak is good) cut into VERY fine strips or it’ll go tough instead of crispy
Aprox 3 tbsp cornflour, more or less depending on steak size
2 tsp Chinese five-spice powder
100ml vegetable oil
2 Red peppers, sliced
1 Red chilli, sliced
4 Spring onions sliced, white and green parts separated
2 Garlic cloves, crushed or use 1.5 tsp of “lazy garlic.”
2 inch piece of Ginger, cut finely
4 tbsp Rice wine vinegar
1.5 tbsp Soy sauce
2 tsp Water
2 tbsp Tommy K
2 tbsp Sweet chilli sauce
Cooking the beast
Mix the beef in a bowl with the cornflour and five-spice.
Heat the oil in a wok or large frying pan until damn hot, add the beef and fry until crisp (not burnt). Spoon out the beef and drain on kitchen paper. Discard all but 1 tbsp oil.
Stir fry the sliced pepper, half the sliced chilli, the white bits of the spring onions, garlic and ginger until softened – don’t let the garlic and ginger burn. Pour the pre prepared sauce over the veg and cook for around 2 mins. Add the beef back to the pan and toss well to coat. Serve with the remaining chilli slices and the left over green parts of the spring onions. Serve with rice, noodles or good ‘ol chips.
Eat and enjoy whilst praise is heaped upon you.