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Crispy Szechuan Beef HT
Chinese MC
20mins
Serves 4 Hot Beef Main Course Dairy free
Ingredients:
4 Eggs
½ teasp Salt
100g/4oz
Cornflour
450g/1lb Lean
Beef e.g. Rump, Sirloin 6 tbsp Vegetable Oil 1 Large Carrot, cut into julienne strips
2 Spring Onions,
cut into 1 inch pieces
2 Chilies, thinly
sliced
3 Garlic Cloves,
crushed
2 tbsp Sugar
2 tbsp Soy sauce
4 tbsp Red Wine
Vinegar
Instructions
1. Cut the meat into thin slices about 5cm/2 inches long.
In a large bowl, mix together the eggs, salt and cornflour to form a
batter, then add the meat and mix until
well coated.
2. Heat half the oil in a large frying pan or wok until very hot, add the beef,
drained of as much of the batter as possible,
and stir fry for 2 minutes or until
golden and crispy. Remove the
meat from the pan and drain on kitchen paper.
3. Wipe out the pan then heat the remaining oil to very hot, add the carrots and stir fry for
1
minute. Remove and drain on kitchen paper.
4. Reheat the oil until very hot, add the onions, chili and garlic. Stir-fry for a few seconds then add the sugar, soy sauce and vinegar and mix well.
5.
Return the meat and carrots to the pan and cook over a high heat for 2-3
minutes stirring constantly.
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