Indo-Chinese Chilli Beef Fry
- 750 grams Beef tenderloin strips
- 3 tablespoons Dark soy sauce
- 2 tablespoons Less sodium oyster sauce
- 1.5 teaspoons Pepper crushed
- 1 teaspoon Chilli paste ((Heaped))
- 3/4 cups Cornflour
- Sesame oil
- 2 Onions ((Big, cut in half and slice))
- 2 tablespoons Garlic ((Julienne))
- 1 cup Jalapeno peppers ((Deseeded and julienned))
- 3-4 tablespoons Less sodium oyster sauce
- 1 tablespoon Crushed pepper
- 3 tablespoons Spring onions ((For garnish))
Wash and drain beef. Add soy sauce, oyster sauce,crushed pepper and chilli paste to the beef. Rub well and keep it aside for a min of 30 min.
Add cornflour and coat the beef pieces in cornflour. Shake off the excess.
Heat an iron skillet or a heavy bottom pan on high flame. Add 4 tbsp of sesame oil. Spread beef strips on the skillet. Fry on high flame, turning in between so that the beef pieces are fried well.Shallow fry all of the beef strips and keep aside. Add more oil if required.After frying, all the pieces should be crisp on the outside and tender inside.
Pour 2 tbsp of oil to the same skillet and saute sliced onions until it starts to change colour. Add julienned garlic and saute for a few min before adding the peppers. Saute on high flame for a few min and add fried beef strips. Toss on high flame.
Add oyster sauce and crushed pepper. Toss on high flame until the beef is coated in the sauce.Garnish with spring onions. Serve warm.
Beef - Use tenderloin as it is more delicate and tender and cooks fast. Beef can be marinated upto two days. Care should be taken not to over fry the beef. Over fried beef will be dry inside.
Less sodium oyster sauce - is highly recommended for this recipe. If you are using regular oyster sauce, reduce the quantity as it's quite salty.
Salt - As the sauces contain salt, no additional salt is required.
Jalapeno peppers - are quite hot. So I recommend deseeding them. It can be substituted with regular green peppers or capsicum.
Chilli paste -I have used store bought chilli paste here.