Chinese Beef Chilli Dry Recipe
Beef Chilli Dry is undoubtedly by husband’s most favorite dish that he orders in Chinese Restaurants. I have made Chicken Chilli Dry many times but yesterday I tried making Beef Chilli Dry at home and trust me it tasted just like the one served at restaurants and I am not exaggerating.
It was tender, soft and really really tasty.
Try the exact ratio of ingredients that I am sharing below and you would not be disappointed iA.
- Beef sirloin,tenderloin, undercut fillet 500g
- Garlic 8 cloves crushed
- Green Chillies Crushed 4-5
- Green Chillies Cut in halves and deseeded 14-15
- Salt 1 tsp
- Sugar 1 tbsp
- White Vinegar 3 tbsp
- Soy Sauce 3 tbsp
- Corn Flour 1 1/2 tbsp
- Oil 6-8 tbsp
- Black Pepper Powder 1 tsp
- White Pepper Powder 1 tsp
- Sesame Seed Oil 1/2 tsp
Cut Beef in approximately 1 inch wide, 2 1/2 inches long and really really thin strips. An easy way to cut really thin strips is that put beef fillet in freezer for a while. When it gets a bit stiff, not completely frozen, cut it with a really sharp knife.
Pound the strips with a meat mallet to make those more thin.
Marinate these strips in 2 tbsp soy sauce, 2 tbsp white vinegar, salt, black pepper, white pepper, corn flour, sugar, crushed garlic, crushed green chilli and sesame seed oil and refrigerate for half an hour.
Take oil in a pan or wok, put it on stove and stir fry deseeded green chilli for 2 minutes, remove from oil and keep aside.
In same oil put marinate beef and start stir frying it on medium-high heat so it gets evenly cooked.
When all water dries up and oil separates from beef add fried green chillies and 1 tbsp vinegar and 1 tbsp soy sauce and mix on high heat while stirring it well.