Best Chili Recipe With Sliced Steak
This recipe is easy and quick to make, but benefits from the beef being left to marinade overnight, if possible. So, planning ahead helps here. A delicious concoction that owes its flavors to Brazilian and Chinese influences. Although distinctly Chinese in concept, this delicious dish betrays influences of the Brazilian dish churrasco!
Ingredients
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornflour
- 475 gm beef e.g. rump steak, trimmed and thinly sliced or lean ground beef
- 2 teaspoon rapeseed oil
- 4 cm piece of ginger cut into matchsticks
- 2 cloves of garlic finely sliced
- 1 red chilli finely sliced
- 2 teaspoon cumin seeds
- 1 teaspoon chilli flakes
- Jasmin rice Basmati rice, or noodles to serve.
- Shredded spring onions and coriander for garnish
Instructions
- In a large bowl whisk the rice wine, soy sauce, sesame oil, and cornflour.
- Add the beef and toss until evenly coated. Cover and chill for at least 1 hour, or overnight.
- Heat the oil in a wok over a high heat. Add the ginger, garlic, chili, cumin, and chili flakes, and stir fry for 30-60 seconds.
- Add the beef and marinade and stir fry for 2-3 minutes; add a splash of water if it sticks.
- Serve with Jasmine rice, Basmati rice or noodles, and garnish with shredded spring onions and coriander.
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