½ —Kg Beef (fillet/topside)
3 –T-sp cornstarchs (for use of marinade)
3 –T-sp cornstarch (for use of thickening)
20– green chilli slit with seeds removed
6 –green srping onions sliced
2 capsicum julien cut
1/3 — cup light soya sauce
2 tbsp - chilli sauce
1 tsp - black pepper
1 –T-sp shreaded fresh ginger
1 egg white
1/2 –cup oil
1/2 –cup carrot to find more about carrot slices
Cooking Direction for Beef Chilli
Remove fat from beef and freeze for 2 hours (to make it hard) and using a
sharp knife for slice against the grain into 1 to 2mm pieces. Keep the beef slices in a bowl gently .
Keep together the egg’s white portion, 1/2 cup water, baking soda and cornstarch for the marinade, transfer this over beef and mix well. Keep
in fridge for a night. The soda tenderizes the beef. transfer the oil
into a Karahi (wok) and heat until it smokes.
mix 1/4 of the beef, and quickly stir fry for a few minutes then bring out cooked beef and continue this till all beef is fried. Reheat
the wok till the remaining oil starts to steam again.
mix the ginger, chillies, carrots, onion and stir fry for few minutes. mix the soya sauce, pepper, chilli sauce with the beef and cook for three minutes.
add cornstarch for thickening with a 1/2 cup water. mix enough cornstarch to the Karahi with stirring to thicken the gravy but it should not like a soup.
.Remove from heat and serve with rice