Crispy Chili Beef

Ingredients:

400g beef ~ thin strips (e.g., rump, chuck, or flank)

1/2 cup cornflour

1 onion ~ sliced

1 capsicum ~ deseeded, cut into small chunks

1 tsp sesame seeds

Spring onion ~ chop

Vegetable oil for deep frying

Marinade

1 tbsp light soy sauce

3 garlic ~ finely grated

Sauce

3 tbsp light soy sauce

1 tbsp dark sweet soy sauce

1/3 cup ketchup

2 tbsp Chinese Chinkiang Black Vinegar

1/4 tsp chili flakes

Directions/Instructions:

1. Combine the beef with the marinade ingredients (I add 1 tbsp baking soda to tenderize the meat) and coat the marinade beef with cornflour when ready to fry.
2. Fill a saucepan or wok to about 1/3 capacity with vegetable oil.  Heat over high heat.  Once the oil reaches 325 deg F or 165 deg C, toss the coated beef and fry them in the hot oil for about 5 mins or until the meat is crispy and golden.  Drain on a paper towel.
3. Place a clean wok or large frying pan over high heat.  Add 2 tbsp of oil and the sliced onion; stir-fry for a min.  Then add the capsicum and stir-fry for another min.
4. Now turn the heat off before adding the sauce mixture to the pan.  Stir the sauce while the residual heat warms it up a little.  Then add the fried beef and toss.  Sprinkle over the sesame seeds.  Transfer to a serving plate and scatter over the spring onion and serve with steamed white rice.