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Crispy Szechuan Beef  HT  Chinese  MC  20mins



Serves   4      Hot  Beef   Main Course Dairy free



   4 Eggs

   teasp Salt

   100g/4oz Cornflour

   450g/1lb Lean Beef e.g. Rump, Sirloin or Topside

   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





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. Serve immediately.



  More Chinese Recipes



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