crispy chilli beef recipe blue dragon. If playback doesnt begin shortly try restarting your device. Slice 225g of beef fillets or sirloinrump steaks into about 12 cm wide finger length pieces.
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Crispy chilli beef recipe blue dragon. Toss the strips of beef in the cornflour mixture to coat. Pour over the sauce mixture and bring to a vigorous boil then add the crispy meat and give the wok two or three tosses to mix everything together. Carefully place the beef strips into the oil and fry for about 4-5 minutes until golden brown.
Add the beef strips making sure that the sauce is coated on well. Stir and leave to vigorously bubble for a minute. Add carrots pepper chilli ginger and garlic and fry on high heat for 30 seconds to 1 minute.
Blue Dragon Sweet Chilli Sauce. Heat oil to 200c then deep-fry the beef strips taking care to add them to the wok one by one. Dont stir for approx.
In a bowl mix the soy lime juice and chilli sauce then set aside. Add the cornflour 5 spice salt and pepper. Use your hands and give the beef a few squeezes to make sure that the cornflour is tightly packed on.
Cook for approximately 6-7 minutes until brown and crispy. To achieve the well balance sweet chilli sauce you will need soy sauce sugar vinegar and ketchup as a base sauce. Remove them and drain.
Spoon into a serving bowl and scatter over the coriander leaves to finish. Splash Blue Dragon Light Soy Sauce. Add the ginger garlic chilli and coriander lower the heat to medium and stir-fry for 30 seconds until fragrant.
200 g beef medallion steak 1 baking tray of potato starch or cornflour around 6-7 tbsp 2 medium eggs beaten 1 tbsp cornflour for slurry. In a small bowl mix all the ingredients from the stir fry sauce list and set aside. Transfer to kitchen paper to drain and discard the oil.
Heat the oil in a frying pan over a high heat then add the beef and fry for a few minutes until golden and crispy. Stir-fry for 3 mins to soften but dont let the garlic and ginger burn. In a large oven tray or a bowl toss the beef strips through the cornflour and salt.
Cook the beef in the wok in two batches each for 2-3 mins until golden and crispy. Carefully heat the oil in a deep saucepan until it reaches 190C 375F. 10 seconds then stir to ensure the pieces dont stick together.
Ideally pat dry the beef with kitchen roll to remove any excess moisture and coat the beef well with the contents of the. Crispy Chilli Beef Blue Dragon 225 g Beef Cut into strips 1 Carrot Finely sliced 1 jar Crispy Chilli Beef – Blue Dragon 1. Videos you watch may be added to the TVs watch history and influence TV recommendations.
Add the sauce mix in the pan and cook it for 5 minutes or until the sauce thickens. Then add the sauce that you prepared earlier. Every recipe every mouthful is an adventure a vivid explosion of exciting flavours.
Add the sugar vinegar sweet chilli dipping sauce and soy and mix together. Add 1 thinly sliced red pepper ½ thinly sliced red chilli sliced white ends of 4 spring onions 2 crushed garlic cloves and thumb-sized piece ginger cut into matchsticks to the pan. Using some of the oil from your frying stir fry the spring onion garlicchilli and carrot.
Dec 28 2017 – Create this classic takeaway favourite in minutes with our quick and easy recipe using Blue Dragon Sweet Chilli Sauce. As many of you have asked which brand to use I usually use Blue Dragon or Mae Ploy sweet chilli sauce for this recipe. Mix well and marinate for at least 15 mins.
Marinate the beef strips with light soy sauce sugar ginger garlic paste white pepper and sesame oil. Then over a mediumhot heat fry the peppers carrots onion spring onion chilli flakes garlic and ginger. Mix until evenly coated.
Cut beef into thin strips. Add sweet chilli sauce for a kick of chilli flavour and extra vibrant taste. Add your beef and toss just enough to coat.
Step 6 Cook for 5 minutes then add the lime juice granulated sweetener soy sauce rice vinegar and honey. With Blue Dragon you can explore the magic of authentic Asian cuisine. Remove the beef when the colour turns brown then set aside.
Heat 1 tbsp vegetable oil in a large non-stick frying pan over a high heat fry the MS chopped chilli garlic and ginger paste for 1-2 mins not letting the garlic burn then add the hoisin white wine vinegar zest and juice of the oranges sweet chilli sauce and soy sauce. Heat oil over medium heat and shallow-fry the beef strips. Crispy Chilli Beef Sauce.
Combine the eggs salt and corn flour then coat the beef strips.