Crispy Chilli Beef with Coriander Fried Rice

Mark Sargeant's crispy shredded beefThe crispy, delicious strips of chilli beef together with refreshing lime and coriander rice makes a mouth-watering meal that is not only low in saturated fat but also counts as one of your five-a-day.

Preparation & Cooking Times

Preparation time: 30 minutes

Cooking Time: 16 minutes

Serves: 4

What You’ll Need:

  • 300g frying steak, sliced into thin strips
  • 2 medium eggs, beaten
  • 5 tbsp cornflour (50g)
  • 1 tbsp soy sauce and a splash for the sauce
  • Vegetable oil, for frying
  • 3 garlic cloves, sliced
  • 2 carrots, peeled and cut into thin strips (325g)
  • 4 spring onions, sliced
  • 3cm piece fresh ginger, cut into matchsticks
  • 1 fresh red chilli, deseeded and sliced
  • 150ml sweet chilli sauce
  • 1/3 large pot growing coriander, roughly chopped (35g)
  • 200g basmati rice
  • 2/3 large pot growing coriander, roughly chopped
  • Zest and juice of 1 lime
  • Freshly ground black pepper

 What To Do:

  • Combine the eggs, soy sauce and cornflour and then add beef strips and mix together.
  • Heat the oil in a pan and drop the beef strips in, cook for 5-7 minutes until crispy – this may need to be done in two batches. Remove beef from the pan and set aside.
  • In a separate pan, heat a small amount of oil and add the garlic. Cook until toasted.
  • Add the carrots, spring onion, chilli, ginger and a splash of soy sauce. Stir fry for 1-2 minutes then add the chilli sauce and the beef and cook for a few minutes to warm through. Finish with chopped coriander and set aside.
  • Meanwhile, soak the rice in cold water for approximately 15-20 minutes then rinse. Bring a large pan of water to the boil and add the rice. Keep the water on a gentle rolling boil and check after 5-7 minutes. When the rice is just cooked carefully drain the rice then quickly replace the lid. Cover the pan with a tea towel and leave to sit for five minutes.
  • Remove the lid and gently fluff the rice with a fork. Stir in the chopped coriander, lime zest and juice and season with black pepper.
  • Serve the beef along with the rice in large dishes with wedges of lime.

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