Deep fried chilli beef sauce
|1||Pouch Taste Jong Po Sauce|
|Rice to serve|
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.
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.
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.
Toss well and serve with steamed rice, shredded spring onion and thinly sliced red chilli rings.
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.