Crispy Peking Beef

Serves: 4

Time: 40 Minutes

Ingredients:

Marinade

500g Beef Strips

1 tsp Cornflour

1 tbsp Soy Sauce

1 tsp Sesame Oil

Salt & Pepper

Batter Coating

2 Eggs (beaten)

8 tbsp Plain Flour

8 tbsp Cornflour

Salt & Pepper

Stir Fry Veg

1 Medium Onion

1 Large Carrot

1 Red Pepper

Spring Onion (for garnish)

(Alternatively use our preprepared stir fry veg)

Peking Sauce

5 tbsp White Sugar

1 tbsp Honey

6 tbsp Distilled Vinegar

5 tbsp Tomato Puree

8 tbsp Water

6 tbsp Hoisin Sauce

3 tsp Chinese 5 Spice Powder

Method:

Marinade the beef strips for at least 10 minutes in the sesame oil, soy sauce, cornflour and a pinch of salt and pepper.
In a pot, mix together all the sauce ingredients and leave to bubble over a medium heat until nice and sticky.
Add in the beaten egg to the beef strips and stir in the batter mixture.
Put a pan on a high heat with about 1cm of oil in the bottom. Once hot, fry off the coated beef strips for 1-2 minutes in batches, turning half way through. While frying, try to shake off any excess flour. To keep these nice and crispy, transfer them to a grill tray and place in a preheated oven at 180C.
Fry off the stir fry veg in a pan, stir in the sauce and add back in the beef strips.
Serve over rice and top with spring onion.