Beef Chili
Beef Chili
- Beef (Fillet/Topside/Silverside) 500g
- Egg white from 1 egg
- Soda bicarbonate 1/2 teaspoon
- Cornflour (for marinade) 3 teaspoons
- Chicken stock 2 cups
- Light Soya Sauce 1/3 cup
- Shredded fresh ginger 1 teaspoon
- Green chillis (slit down their lengths with seeds removed) 20 chillis
- Sliced Carrot (1 mm thick) 1/2 cup
- Spring onions (use only 5 cms from onion end, discard tops) 6 (halve
down middle) - Cornflour (for thickening) 3 teaspoons
- Sunflower Oil 1/2 cup
- Monosodium Glutamate 1/2 teaspoon
- The night before cooking, remove fat from the beef, freeze for 2 hours
(to make it hard) and using a sharp
chef’s knife or Chinese chopper, slice AGAINST THE GRAIN, into 1 to 2 mm
thick slices. - Place the beef slices in a glass, plastic or porcelain bowl. Mix
together the egg white, 1/2 cup water, the
soda and the cornflour for marinade, pour this over the beef & mix it in.
Cover and leave overnight in the
fridge. The soda tenderises the beef. - Pour the oil into a wok or large Wok ( Karahi ) and heat until it
smokes. Add 1/4 of the beef, and quickly stir fry it
(about 2 minutes). Remove the fried beef with a slotted spoon and continue
this process until all the beef is
fried. - Reheat the wok until the remaining oil starts to smoke again. Add the
ginger, chillis, onion and
carrots and stir fry for 2 minutes. Add the soya sauce and chicken stock and
add back the fried beef.
Allow to cook for 2 minutes. - While the stuff in the wok cooks, mix the cornflour for thickening with
1/2 cup water forming a thin
paste. - Add sufficient cornflour paste to the wok, with stirring, to thicken the
gravy. Add the monosodium
glutamate and stir it in. - Remove from heat and serve with fried rice or noodles.
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