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New recipe for Crispy Shredded Beef

28 May 2020 at 14:18

Matt has kindly shared his very special recipe for Crispy shredded chilli beef with us to try at home.  Given my renewed confidence having got the thumbs up from Jenny for my lsat two attempts, I am certainly going to give it a try.                  

Crispy shredded chilli beef, langoustine fried rice

Serves 2

 For the crispy beef 

1 x 300g-400g Belted Galloway rump steak, fat removed

2 eggs

1 tsp Chinese 5-spice

4-6tbsp potato starch/rice flour

2tbsp sesame seeds


50g ginger, julienne

3 cloves garlic, finely sliced

1 (or 2!) red chilli, finely sliced, seeds left in

1 tsp Chinese 5-spice

1 carrot, julienne

4 spring onions, trimmed and cut into 3cm pieces

1 red pepper, julienne

2tbsp sweet chilli sauce

4tbsp tomato ketchup

1 tbsp sriracha

1 tbsp Shaouxing rice wine

1 tbsp fish sauce

1tbsp palm sugar

1tbsp honey

Rice vinegar and soy, to taste 

For the rice

3 tbsp sesame oil

150g jasmine rice, cooked until al dente and refreshed (dry weight)

2 eggs,beaten

1tsp mirin

1tsp fish sauce

10 sugar snap peas, halved

10 langoustines, blanched, tails peeled from the shell, chopped into 2cm pieces

Lime juice and salt, to taste

Crispy beef

Begin by cooking the beef. Heat around 2 inches of rapeseed/sunflower oil in a saucepan with plenty of height to 175c. Create a paste with the egg, 5-spice, starch and sesame seeds, and lightly season. Slice the beef as thinly as you can (I find putting in the freezer for 30 minutes helps greatly). Dredge the beef through the paste and deep fry in the oil in batches, around 4 minutes. This sound like a long time but really is worth it. Drain on kitchen towel and set aside.

Hope you enjoy it!