Jong po

Deep fried chilli beef sauce


300gStewing steak
100gCorn flour
300mlVegetable oil
1Pouch Taste Jong Po Sauce
2Spring onions
1/2Red chilli
Rice to serve
Serves 2


A traditional pekinese sauce
with fermented yellow beans,
garlic, five spice & szechuan

  • |

    Slice 300g of stewing steak into very thin slices and 100g of carrot into juliennes.

  • 2

    Coat the beef with 100g of cornflour, shake off excess. Heat 300ml of vegetable oil in a small pan, fry the beef in small batches until thoroughly cooked and crispy, drain on paper towel.

  • 3

    Carefully remove vegetable oil from the pan leaving approx 1 tablespoon, reheat oil, add sachet of Taste Jong Po Sauce (this will sizzle so be careful!), return beef and add carrots to the pan.

  • 4

    Toss well and serve with steamed rice, shredded spring onion and thinly sliced red chilli rings.

  • 5

    For a quicker version, simply stir fry the thin slices of beef with the carrot and add the Jong Po sauce mix to coat and heat through. Serve as above.