Chinese-style crispy beef strips doused in a spicy, sweet and salty silken sauce and flecked with edamame beans, pickled bell peppers, and fresh spring onion. Pour that over a bed of fluffed white basmati rice and you are good to go!
Crispy Chinese Beef
Crispy Chinese Beef
on white basmati rice with toasted sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Edamame Beans
- Free-Range Beef Schnitzel (without crumb)
- Mixed Sesame Seeds
- Pickled Bell Peppers
- Sambal Oelek
- Spiced Cornflour
- Spring Onion
- Spring Onions
- Sweet & Salty Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN BEEF
In a bowl, combine the spiced cornflour with some seasoning. Add the beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 3-4 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy beef. Simmer for 1-2 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 100ml
Mixed Sesame Seeds - 5ml
Spiced Cornflour - 20ml
Free-range Beef Schnitzel (without crumb) - 150g
Edamame Beans - 80g
Spring Onion - 1
Sambal Oelek - 10ml
Sweet & Salty Sauce - 45ml
Pickled Bell Peppers - 50g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN BEEF
In a bowl, combine the spiced cornflour with some seasoning. Add the beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 3-4 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy beef. Simmer for 1-2 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 200ml
Mixed Sesame Seeds - 10ml
Spiced Cornflour - 37,5ml
Free-range Beef Schnitzel (without crumb) - 300g
Edamame Beans - 160g
Spring Onions - 2
Sambal Oelek - 20ml
Sweet & Salty Sauce - 90ml
Pickled Bell Peppers - 100g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN BEEF
In a bowl, combine the spiced cornflour with some seasoning. Add the beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 5-6 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy beef. Simmer for 2-3 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 300ml
Mixed Sesame Seeds - 15ml
Spiced Cornflour - 55ml
Free-range Beef Schnitzel (without crumb) - 450g
Edamame Beans - 240g
Spring Onions - 3
Sambal Oelek - 30ml
Sweet & Salty Sauce - 135ml
Pickled Bell Peppers - 150g
FLUFFY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOASTY SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until the white ones are lightly browned, shifting occasionally. Remove from the pan on completion.
GOLDEN BEEF
In a bowl, combine the spiced cornflour with some seasoning. Add the beef schnitzel strips and toss until fully coated. Return the pan or wok to a high heat and fill with 4-5cm of oil. When hot, fry the coated beef strips for 6-7 minutes until golden and crispy. Remove from the pan and allow to drain on paper towel. Discard the oil from the pan or wok.
BEAUTIFUL BEANS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
LET'S GET SAUCY
Return the pan or wok to a medium heat with a drizzle of oil, if necessary. Add the spring onion whites and fry for 1-2 mins, until soft. Stir in the sambal oelek (to taste), the sweet & salty sauce, the pickled pepper slices and the crispy beef. Simmer for 2-3 minutes until the sauce has slightly thickened, stirring occasionally.
STUNNING!
Plate up your fluffy basmati rice and top with the sticky beef, and drizzle over the sauce. Garnish with the edamame beans, spring onion greens, and toasted sesame seeds. Yum, Chef!
White Basmati Rice - 400ml
Mixed Sesame Seeds - 20ml
Spiced Cornflour - 75ml
Free-range Beef Schnitzel (without crumb) - 600g
Edamame Beans - 320g
Spring Onions - 4
Sambal Oelek - 40ml
Sweet & Salty Sauce - 180ml
Pickled Bell Peppers - 200g
Woolies Products in this dish
