Whosayna’s Beef Chilli Dry. A Pakistani style Chinese Or Hakka Beef Chilli Dry, quick and full of flavour with it's sharp bright notes and that extra oomph that a stir fry has! Beef Chili Dry Howdy there, sooper meat lovers! Are you a beef enthusiast who is sick of all the chicken and looking for something meaty or just somebody who is willing to gain muscle and finding a good source of protein?
A simple and quick Chinese Dry Beef Chilli Recipe that is going to give you the taste of authentic Chinese food.
Chinese Dry Beef Chilli is ready to serve.
Dry Beef Chilli - Beef A simple and quick recipe of dry beef chilli that is going to give you the taste of authentic Chinese food.
you can have Whosayna’s Beef Chilli Dry using 20 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Whosayna’s Beef Chilli Dry
- You need 1/2 kg of Beef Fillet (chinese cut).
- Prepare of Salt (as required).
- It's dash of White Pepper.
- Prepare dash of Black Pepper.
- It's 1 tsp of Garlic Paste.
- Prepare 1 tsp of Ginger Paste.
- It's 1 tsp of Meat Tenderiser.
- Prepare of Sauce:.
- It's 1/4 cup of Tamarind Sweet Sauce.
- You need 1/4 cup of Tomato sauce.
- It's 2 tbsp of Chilli sauce.
- It's 1 tsp of Soya sauce.
- It's 2 tbsp of Vinegar.
- It's 1 tsp of Chilli flakes.
- Prepare 2 tbsp of Garlic (chopped).
- Prepare 1 tbsp of Garlic (chopped).
- You need 1/2 cup of Spring Onions (chopped).
- It's 1 of and half cup Red/Yellow/Green Capsicum (cubed).
- It's 11 of ) 3 Green Chillies (chopped).
- It's 1 tsp of Cornflour (mix with 1/4 cup water).
Heat oil, fry the marinated meat and cook till the water dries. Then add the onions and fry for sometime till soft then add the chilies and all the seasoning. Szechuan beef shreds or Szechuan style beef stir fry is a very popular and common Sichuan style stir fries which creates extremely delicious and hot flavors. Shredded beef is served with any other ordered dish, like chicken, meatballs and steamed rice to form a very typical Sichuan working day lunch.
Whosayna’s Beef Chilli Dry step by step
- In a bowl put fillet pieces add salt, peppers powder, ginger and garlic paste and mix well let it marinate for three hours. Pour fillet pieces on a tray and spread them, sprinkle cornflour generously. Toss the other side and sprinkle more cornflour till all pcs are covered well. In a nonstick pan add little oil and fry fillet pieces in batches, till nicely browned up. Remove in a plate and keep aside..
- Sauce: In a pan add 3 tablespoon of oil and keep on flame add garlic and ginger, saute add capsicum and green chillies stirfry it. Remove capsicum and green chillies in a plate. Add all chutney, sauces and chilli flakes and keep on boil as it bubbles add cornflour mixture and stir continously should thicken to pouring consistency. Add fried fillet pcs and fried capsicum in it and toss it will kind of dry up, remove from flame add chopped spring onions and toss. Serve hot!!.
You'll be surprised at how easy it is to make this restaurant royalty dish at home. Today we're sharing our own recipe for crispy chilli beef and we hope you'll be pleasantly surprised to see that it is actually an uber simple dish to make at home: the super-thin strips of beef don't need to. Make this delicious beef and chilli bean today! In this recipe for Sichuan beef, the meat is dry fried until it is chewy-crispy and then stir-fried with seasonings and vegetables. Feel free to make the dish hotter by adding more chili paste or sauce if desired.