Crispy Chilli Beef
with Jasmine Rice
The tangy and spicy takeaway classic!
Cals 894 · Prot 63 · Carbs 137 · Fat 16
Family Friendly
35 min
The tangy and spicy takeaway classic!
Cals 894 · Prot 63 · Carbs 137 · Fat 16
Family Friendly
Ingredients
Beef
Steak strips
350 Grams
Organic Eggs
5*
1 Piece
Corn starch
60 Grams
Baking soda
5 Grams
Black pepper
0.5 Tsp
Vegetable oil
3 Tbsp
Stir fry
Brown onion
1 Piece
Spring onion
40 Grams
Red pepper
1 Piece
Rice vinegar
15 ML
Dark soy sauce
9*10*11*
20 ML
Ketchup
24 Grams
Sweet chilli sauce
60 ML
Tomato paste
30 Grams
Ginger garlic paste
10 Grams
White sugar
10 Grams
Chilli flakes
2 Grams
Vegetable oil
0.5 Tbsp
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
To serve
Fresh coriander
15 Grams
Sesame seeds
3*
5 Grams
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3742 / 894 |
| Fats (g) | 15.6 |
| of which saturated (g) | 5.1 |
| Carbohydrates (g) | 137 |
| of which sugars (g) | 32.5 |
| Fibers (g) | 9.1 |
| Proteins (g) | 63.2 |
| Salt (g) | 3.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook rice
Rinse the rice. Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
2 Prep
Meanwhile, peel and finely slice the onion. Trim and finely slice the spring onion. Deseed and slice the pepper into thin strips. In a small bowl, combine the rice vinegar, soy sauce, ketchup, sweet chilli sauce, tomato paste, ginger garlic paste, sugar and a pinch of chilli flakes (spicy!). This is your chilli sauce.
Tip! Sensitive to spice? Go easy on the chilli.
3 Coat beef
Pat dry the steak strips. In a large bowl, combine the egg and steak strips. Add the corn starch to the same bowl and season with pepper to taste. Using a spoon, mix the corn starch and baking soda into the beef and egg mixture to form a batter that is fully coating the beef.
Tip! The batter should be quite thick and sticky in texture.
4 Fry beef
Heat a large non-stick pan with enough oil to cover the bottom over a medium-high heat. Once hot, in batches add the beef and fry for 3-5 min until crispy. The beef should have thick and very crispy outer layer. Once crispy, remove the beef from the pan, draining as much oil as possible and transfer to a plate with some kitchen paper. Discard the remaining oil from the pan. Wipe and reserve the pan.
Tip! Try and separate the beef strips as best as possible when adding to the pan.
5 Fry veg
Heat the reserved pan over a medium-high heat with another drizzle of oil. Once hot, add the onion and pepper. Fry for 3-4 min until slightly softened. Add the chilli sauce and slightly reduce for 1 min. Add the crispy beef and spring onions, coat in the sauce and cook for a further 1-2 min.
Tip! Reducing the sauce helps make it extra sticky!
6 Serve
Meanwhile, pick the coriander. Divide the rice and chilli beef among plates. Garnish with the coriander and sesame seeds.
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