Crispy Chilli Beef

Serves 2

15 minutes

Ingredients

Beef rump steak 300g

Cornflour 4 tbsp

Vegetable oil 500ml

Sweet chilli sauce 4 tbsp

Honey 1 1/2 tbsp

Rice wine vinegar 3 tbsp

Soy sauce 1 tbsp

Ginger 1 inch, grated

Garlic 2 cloves, crushed

Red chilli 1 (optional)

Method

1. Slice the beef into long strips and in a large bowl mix with the cornflour until well coated.

2. In a wok combine the sweet chilli sauce, honey, vinegar and soy sauce. Bring to a gentle simmer then turn the heat off. Add the ginger, garlic and chilli and stir through.

3. In a large pan heat the oil to 165 degrees celsius. If you put the end of a wooden spoon in the oil it should be bubbling.

4. Dust any excess cornflour off the beef, and add to the oil. Deep fry for about 6 minutes or until crispy and brown.

5. Remove the beef from the pan and drain on kitchen towel.

6. Return the wok with the sauce to the heat and add the drained beef, tossing well to make sure it is all coated in the sauce. Serve immediately.

7. Eat and enjoy!