Indo-Chinese Beef Chilli

This oh-so yummy Beef Chilli uses an easy on the budget cut that ends up with an
amazing dish on the table. Tenderising the beef adds a touch of luxury to this
beef. This tender and flavoursome dish is a timeless favourite in my house.
Teamed with hot steamed rice and brocollini it makes a lovely weekend dinner.
Yummo!

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Tenderising and Marination time
1 hour, 30 minutes

Total Time
2 hours, 30 minutes

Course:

Main Course

Cuisine:

Fusion Indo-Chinese

Keywords:

Beef Beef Chilli Indian Chinese Indian Chinese beef indo-chinese Indo-Chinese beef

Instructions

1 Trim excess fat from beef and cut across the grain into thin strips.
2 Add beef to a deep glass bowl. Sprinkle the bi-carb-soda and combine with beef.
Set aside for 30 minutes. Rinse with water and drain well. Pat dry with paper
towel and set aside.
3 In another deep bowl, combine soy sauce, vinegar, salt, sugar and Chilli Powder.
Marinate the beef for 1 hour.
4 Heat oil in a wok on low to medium and cook the marinated beef for 20 minutes or
as per your liking. Keep stirring from time to time and add 3 tbsp. water from
time to time if the meat gets dry. The beef tastes best if it is cooked in its
own juices however use water sparingly if beef is starting to dry out.
5 Add green chillies and fish sauce and cook for 1 minute stirring to combine with
beef.
6 Add onion and cook for 5 more minutes stirring from time to time. Add ½ cup of
water and give it a good stir and simmer for 2 minutes.
7 Combine corn flour with half cup water and add to beef. Stir for a minute or
until thickened.
8 Best served immediately garnished with spring onions on a bed of plain rice.

Indo-Chinese Beef Chilli

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook