Chilli beef stir-fry recipe
Thai-style chilli beef Ken Hom says: "It is the amount of fresh chillies in my Thai-style chilli beef that makes it Thai-style. Chinese would use either dry chillies but not fresh chillies in that quantity." Factor in 20 minutes to soak the dried mushrooms and then this deliciously spicy stir-fry can be on the table in just another 15 minutes or so. 25g/1oz Chinese dried mushrooms450g/1lb lean beef steak or fillet, thinly sliced1 tsp salt½ tsp freshly ground black pepper1 tsp sesame oil1½ tbsp groundnut oil225g/8oz onions, thinly sliced2 tbsp coarsely chopped garlic4 red chillies, seeds removed, thinly sliced1 tbsp Shaoxing rice wine, or dry sherry1 tbsp oyster sauce1 tbsp light soy sauce1 tsp caster sugar3 tbsp chicken stock or water1½ tbsp thinly sliced spring onions, to garnish 25g/1oz Chinese dried mushrooms 450g/1lb lean beef steak or fillet, thinly sliced 1 tsp salt ½ tsp freshly ground black pepper 1 tsp sesame oil 1½ tbsp groundnut oil 225g/8oz onions, thinly sliced 2 tbsp coarsely chopped garlic 4 red chillies, seeds removed, thinly sliced 1 tbsp Shaoxing rice wine, or dry sherry 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tsp caster sugar 3 tbsp chicken stock or water 1½ tbsp thinly sliced spring onions, to garnish Method Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl.Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes.Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Soak the mushrooms in a bowl just boiled water for 20 minutes. Soak the mushrooms in a bowl just boiled water for 20 minutes. Combine the beef with the salt, pepper and sesame oil in a bowl. Combine the beef with the salt, pepper and sesame oil in a bowl. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Drain the mushrooms and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 1-2 minutes. Remove the beef from the wok, add the onions and garlic and stir-fry for 3 minutes. Then add the chillies and continue to stir-fry for 2 minutes. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Pour in the rice wine (or sherry), oyster sauce, soy sauce, sugar and stock or water. Add the chopped mushrooms and the beef, and continue to stir-fry the mixture for 2 minutes, until the beef is thoroughly mixed through. Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once! Add the spring onions just before you serve, then turn the stir-fry out onto a serving platter and serve at once!