Crispy Chilli Beef and Garlic-Fried Rice

  • For the chilli beef
  • 200g rump steak
  • 200g cornflour seasoned with ¼ teaspoon salt, ¼ teaspoon pepper
  • 2 birdseye chillies
  • 5 slices fresh ginger
  • 2 cloves garlic
  • For the marinade
  • 2 teaspoons sesame oil
  • ½ teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 egg
  • For the sauce
  • ½ tablespoon dark soy sauce
  • 2 tablespoons tomato ketchup
  • 4 tablespoons black rice vinegar
  • 3 tablespoons honey
  • For the garlic fried rice
  • 1-2 tablespoons vegetable oil
  • 1 cup cooked jasmine rice
  • 1 egg
  • 1 clove garlic
  • 30g petit pois
  • 100g Chinese Chives (optional)
  • 1 spring onion, finely chopped
  • For the rice sauce
  • 1-2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • Cracked black pepper to taste

1. Cut the meat into thin strips (roughly 3 mm wide) and place in a mixing bowl.

2. Add the marinade ingredients to the meat and massage well until all the liquid is absorbed.

3. Combine the meat with the seasoned corn flour and massage into the meat until each piece of meat separates.

4. Continue to add flour until a dry ‘dusty white’ consistency is reached. Finely dice the ginger, garlic and chillies.

5. Mix all the sauce ingredients together in a separate bowl. Now start to organise your ingredients; first your ginger, garlic and chilli, then sauce, followed by the crispy beef strips once they have been deep-fried and drained of excess oil.

6. Deep-fry the marinated meat at 180 degrees centigrade until golden brown, roughly 2-3 minutes. Remove pieces and drain of any excess oil by placing on kitchen towel.

7. On a separate hob heat ½ tablespoon vegetable oil in a wok at high heat. Add the ginger, garlic and chilli, then turn the heat down to medium heat and stir-fry for 1 minute. Immediately add the sauce mixture and bring to a vigorous boil. Once the sauce starts to boil, add the crispy meat into the wok and give it two or three tosses before serving. Garnish with coriander to serve.

8. As with all deep fried dishes, this is best when served straight away.

9. For the rice, finely slice the garlic and finely chop the Chinese chives. Finely chop the spring onions and place the rings into a small prep bowl. Now get your ingredients together on a round plate as follows; first your egg at 12 o’clock, followed sequentially by your garlic and chives, your cooled rice, and lastly your sauce ingredients. Now you’re ready to cook.

10. Heat 1 tablespoon vegetable oil or garlic oil in a wok on high heat. As soon as the oil is smoking hot, crack the egg into the wok. Carefully fold the white of the egg so as not to burn, but try not to break the yolk. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces. Now push the egg to one side of the wok to allow space for your rice. You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space.

11. Before adding it to the wok, separate the fully cooled rice as much as possible using a wooden spoon or spatula. This will help later on when your rice is added to the dish.

12. Add ½ tablespoon vegetable oil to the wok and bring to high heat. Once smoking hot, add the garlic, and Chinese chives, and stir fry, folding with spatula for 10-20 seconds. Then, add the rice to the wok, keeping a high heat and mix well.

13. Continue trying to separate the rice so as to remove any large clumps. Once the rice is well mixed, add the peas and continue to stir-fry.

14. Pour a 1-2 tablespoons of light soy sauce over the rice and stir fry.

15. Season with cracked black pepper to taste. Finally, add a dash of sesame oil and fold well.

Recipe courtesy of Jeremy Pang

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