Categories
 10Mins Prep Time |
 15Mins Cook Time |
 Skill Level |
Ingredients
Marinade
- 500 g Rump Steak cut into fine strips 1 tsp cornflour
- Pinch of salt and pepper
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
Batter Coating
- 2 Eggs beaten
- 8 tbsp Plain Flour
- 8 tbsp Cornflour
- Pinch of salt and pepper
Vegetables
- 1 Medium onion sliced
- 1 Green Pepper sliced
- Spring onion for garnishing
Sauce (mix into 1 bowl)
- 2 Garlic Cloves minced
- 6 tbsp Honey not flavoured
- 1 Red Chilli sliced
- 4 tbsp Clear distilled vinegar
- 8 tbsp Water
- Pinch of salt
- Vegetable Oil for frying
Cooking Instructions
- Marinate the beef strips in advance, this can be done 10 min prior and up to the day before.
- Then put the beef strips into the beaten egg, then put into the flour mixture. Put about 1 cm of oil in the bottom of a heavy bottomed pot and put-on high heat. Test by dropping a little bit of the batter in to test the heat of the oil, it needs to be sizzling straight away. When frying the strips, try to shake off any excess flour. Fry these off in batches, don’t over crowd the pot, they will literally take about 1-2 min to cook on each side. DO NOT OVER COOK! Then put onto a grill tray and transfer to a 180C preheated oven so they stay crisp.
- Tip out the hot oil into a bowl (wait till it is cold and filter the floaty bits with a piece of kitchen roll and reuse another time).
- In a wok or large frying pan add a little bit of veg oil, add in the onions, carrots and peppers. Add 1 tbsp of water and this helps to soften the veg. Cook for a couple of minutes till onions are softened but not burnt.
- Add in the sticky honey sauce, you will need to add more water here as it will be very thick, start with a splash to loosen it.
- Now let this all bubble away and you will start to smell it caramelising, bubble for another 3-4 min till sticky.
- Then add in the beef strips and quickly toss everything together so everything is coated in the sauce, cook for another 2 minutes.
- Serve with steaming hot basmati rice.