Ingredients
The following ingredients have 4 Servings
- ¼ cup potato starch, for dusting
- salt and pepper
- 300g beef fillet, cut into thin strips
- 500ml vegetable oil
- 50ml peanut oil
- 1 brown onion, peeled and sliced
- 4 cloves garlic, finely chopped
- 4cm knob of ginger, peeled and finely chopped
- 2 tsp cumin seeds, roasted and ground
- 2 long red chillies, sliced into rounds
- 4 tbsp chicken stock
- 2 tbsp light soy sauce
- 3 tbsp chinkiang black vinegar
- 1 bunch garlic chives, cut into 3cm lengths
- 3 tsp chilli oil
Instruction
- <p>Place the potato starch in a wide shallow bowl and season with salt and pepper. Place the beef strips into the bowl and coat with the seasoned potato starch.</p> <p>Heat the vegetable oil to 180°C in a wok, then fry the beef until browned and cooked to medium rare, about 2 minutes. Drain on paper towel. Pour the oil out of the wok (it can be strained and used again).</p> <p>Place the wok over high heat. When it is smoking, drizzle in the peanut oil and stir-fry the onion until it starts to soften.</p> <p>Add the garlic and ginger and stir-fry until fragrant, then add the cumin and chilli for a minute or so. Pour in the stock, soy sauce and vinegar, stirring to deglaze the wok, then simmer until reduced to a light consistency.</p> <p>Add the beef and garlic chives and cook for a further minute, just to warm the beef and wilt the herbs. Drizzle with chilli oil, spoon onto a plate and serve immediately.</p>
