,September 29, 2021
Image: Raquel Neofit
I love crispy beef. I first ate it from a takeaway restaurant and I fell in love with it straight away, so I decided to create my own version. This is a very simple version of it — you can add whatever veggies you want to satisfy your tastebuds. We often have a piece of steak in the freezer and an onion or two in the cupboard so we can whip this up on a whim.
- Olive oil
- 2 tbsp potato or corn starch
- 1 tbsp salt & pepper
- 1 eye fillet steak, cut into very thin strips
- 1 red onion, thinly sliced
- ¼ cup bamboo shoots
- 1 heaped tbsp honey
- 2 tbsp tamari
- 1 tbsp hoisin sauce
- 1 tsp black sesame oil
- 1 tsp chilli oil
- To serve
- ½ bunch coriander, leaves picked
- 1 red chilli, sliced
- Heat a wok over medium-high heat and add enough oil to cover the bottom by an inch.
- Mix the potato or corn starch with the salt and pepper. Dust the beef strips in the starch mix and fry until crisp.
- Meanwhile, combine the sauce ingredients in a small bowl.
- Discard the oil from the pan, then stir-fry the onions and bamboo shoots briefly.
- Reduce the heat to low, add the sauce and cook for about 1 min.
- Add the crispy beef, coat with the sauce and serve immediately, topped with with coriander leaves and chilli.
- Tip: Fry the beef in batches as the oil needs to stay very hot or you will not end up with crispy beef.
Georgia Nelson is a journalist based on the South Coast of NSW, currently acting as the deputy editor at EatWell, and the features writer at WellBeing and WILD. She has a penchant for sustainable beauty, slow fashion and feminist literature.
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