Sticky Chilli Beef brings back so many memories of my favourite food joint in my Oxford days but yet it is so simple to bring out of your kitchen too. Follow me as I guide you through the quick and flavour-packed dish.
You’ll need:
– 250-300g steak (flank/rump; cut into medium-sized chunks)
– Soy sauce
– Sesame oil
– 2 tbsp of cane sugar
– Corn flour
– 2 thumb size pieces of ginger (minced)
– 4 cloves of garlic (minced)
– 4 red chillies (deseeded and chopped)
– 1 cup of honey
– 3 tbsp of ketchup (Yes, really)
– 2 tbsp of balsamic vinegar
– 1 egg
– Optional basil or coriander for garnish
Place your beef in bowl and enough soy sauce to just about cover the meat as well as an equal amount of sesame oil. Add the egg and season with some black pepper. Throw in the sugar and a chunk of corn flour. Mix together until you get a sticky and thick texture (adding more corn flour if necessary)
Get a pan on the fire with a generous amount of vegetable oil (we’re deep frying here) and when it’s really hot, carefully cook the beef for 45 seconds and then set aside on a plate with paper towels.
For the sauce, combine the honey, 4 tbsp soy sauce, ketchup, balsamic vinegar and 1 tbsp of the vegetable oil in a bowl
Time to get out that wok and put it on the fire. Toss in the garlic, ginger and red chillies on medium heat for about 15 seconds taking care that it’s not burning. Add your sauce and bring it all to the boil.
Put your beef in the mix and you’re done when the greatly reduced and you’re left with that delightfully sticky texture.
Garnish with basil or fresh coriander. Serve with some basmati rice or noodles. Enjoy!
P.S. if you want to play around too with your foodie-adventurous process, you could swap the ketchup for tomatoes that have been caramelised in maple syrup.
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