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Shredded Chilli Beef

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Serves: 4
450g / 1 lb lean beef steak, cut into very thin strips
1 tbsp Chinese rice wine
1 tbsp light soy sauce
2 tsp sesame oil
2 tsp cornflour
8 red chillies, deseeded
8 garlic cloves, peeled
225g / 8 oz onion, peeled and sliced
1 tsp Thai red curry paste
6 tbsp groundnut oil
2 red peppers, deseeded and sliced
2 celery stalks, trimmed and sliced
2 tbsp Thai fish sauce
1 tbsp dark soy sauce
shredded basil leaves and a sprig of fresh basil, to garnish
freshly cooked noodles, to serve

Place the beef in a bowl with the Chinese rice wine, light soy sauce, sesame oil and cornflour and mix well. Cover with cling film and leave to marinate in the refrigerator for 20 minutes, turning the beef over at least once.

Place the chillies, garlic, onion and red curry paste in a food processor and blend to form a smooth paste.

Drain the beef, shaking off any excess marinade. Heat a wok and add 3 tablespoons of the groundnut oil. When almost smoking, add the beef and stir-fry for 1 minute. Using a slotted spoon, remove the beef and reserve.

Wipe the wok clean, reheat and add the remaining oil. When hot add the chilli paste and stir fry for 30 seconds. Add the peppers and celery with the fish sauce and dark soy sauce. Stir-fry for 2 minutes. Return the beef to the wok and stir-fry for a further 2 minutes or until the beef is cooked. Place into a warmed serving dish, sprinkle with shredded basil and a basil sprig and serve immediately with noodles.

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