Crispy Chilli Beef

Ingredients:

250g beef sirloin steak

500ml vegetable oil

1 red pepper, sliced thinly

2 tbsp sesame seeds

For the coating:

90g cornflour

135g gluten free plain flour

1 tsp gluten free baking powder

1/4 tsp salt

2 eggs

For the sauce:

100g tomato ketchup

3 tbsp gluten free soy sauce

80g light brown sugar

1 tbsp minced ginger paste

2 tbsp rice wine vinegar

230ml water

2 tbsp gluten free brown sauce

2 tsp gluten free Worcestershire sauce

1 tsp dried chilli flakes

Method:

1. Place the beef in between two sheets of cling film and bash until flat, using a rolling pin.  Thinly slice into super thin strips.

2. Mix all the dry ingredients for the coating together in a large bowl, stirring until evenly combined.  Cracked the eggs into another bowl and beat with a fork.

3. In small batches, add the beef strips into the dry ingredients (tossing until well coated).  Transfer to the beaten egg bowl to coat evenly, before returning to the dry ingredients until totally covered occasionally squeezing the beed so that the flour compacts onto it as much as possible.  Cook in the air fryer (200C) for 15 minutes, tossing mid-way.  Transfer the beef to a wire rack (to ensure that they don’t become moist).

4. Repeat until all the beef is done.

5. Combine all the sauce ingredients in a small bowl.  Heat a tbsp of oil in a wok over a medium-hot heat.  Add the red pepper and stir-fry for 2-3 mins.  Add the 1 tbsp of flour, mixing it immediately so that the pepper is evenly coated in the flour.

6. Once coated, add in the sauce and give it a good stir until all visible lumps of flour are gone.  Bring to the boil and simmer for 5 mins (or until the sauce begins to thicken).  Add the crispy beef strips and stir until they are totally covered in the sauce.  Top with sesame seeds and serve immediately.