Bored of cooking up the same old meals at home? Good news then, as Kwoklyn Wan is on hand to help you out by sharing one of his trusty favourite recipes with us.
Taken from his recent Chinese Takeout cookbook, now’s your chance to have a go at his tasty Shredded Crispy Chilli Beef.
This dish combines sweet, spicy, aromatic, sticky and crispy flavours together for a perfect lockdown treat. Could you really ask for anything more?
SERVES 2, PREP TIME: 10 MINUTES, COOKING TIME: 15 MINUTES
Store Cupboard Essential Ingredients List
1 Cup corn flour
2 spring onions, finely sliced
2 tbsp. ginger, minced
4 garlic cloves, minced
3 tbsp. soy sauce
4 tbsp. rice vinegar
½ tbsp. sesame oil
Groundnut Oil, enough to deep fry
1 tbsp. Groundnut Oil
Specific Recipe Ingredients List
450g fillet beef, sliced into strips
1 carrot, cut into thick matchsticks
½ White Onion, cut into strips
1 tbsp. sugar
2 tbsp. honey
3 tsp. dried chilli flakes
Place corn flour into a large bowl and in another large bowl add eggs and whisk. Add beef to the eggs and mix thoroughly. Now dredge each beef slice in the corn flour and bang off any excess. In a deep-sided wok heat enough oil to deep fry to 180c. Carefully drop the beef slices into the oil in batches and fry until crispy. Remove and drain on a wire rack or on kitchen roll.
Heat a non-stick wok with 1 tbsp. oil; add ginger and garlic and fry for 20 seconds. Add carrot and onion and continue to fry for a further 1 minute. Now add soy sauce, vinegar, sugar, honey, spring onions and chilli flakes and bring to a boil. Add the crispy beef and coat evenly. Serve hot.
Fancy some other dishes? You can order Kwoklyn’s cookbook now via Amazon.