Rainbow beef
Crispy, flavourful stir-fry with thin slices of beef coated in a sweet and tangy sauce, rainbow beef is a crowd favourite for its bold flavours and vibrant look.
INGREDIENTS (serves 3)
BEEF
– 250g of your favourite cut of steak, thinly sliced
– 120g cornflour
– Vegetable oil, for deep-frying
SAUCE
– 160ml sweet chilli sauce
– Half cup of sweet and sour sauce
METHOD
- Coat the beef evenly with cornflour, making sure to shake off any excess.
- Fill a wok or deep pan halfway full with oil and heat to 200°C over medium-high heat (you can also test the oil with a wooden chopstick – if bubbles form around it, the oil is ready). Then, carefully fry the beef in batches until the pieces are golden and crispy, about 3-4 minutes per batch. Remove the beef with a slotted spoon and drain it in a sieve or on paper towels. Reserve the leftover oil for future deep-frying.
- In the now-empty wok or pan, heat the sweet chilli sauce over medium heat. Add the sweet and sour sauce, stir to combine and heat through.
- Once the sauce is ready, add the crispy fried beef to the wok, tossing it in the sauce until each piece is evenly coated. Transfer the rainbow beef to a serving plate and garnish with sesame seeds.
- Serve hot.
