Jordan Barnes – The Vicarage Thai Sticky Beef with Sticky Rice
- Prep time 0Min
- Cook time 0Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 4
Thai Style Crunchy Sirloin Steak Strips with Sticky Soy Sauce and Pepper coating served with Sticky Rice.
Ingredients
- 1½ tbsp cornflour
- 400g sirloin steak
- 1 tbsp minced ginger
- 3 cloves minced garlic
- 120ml dark soy sauce
- 90ml water
- 1 spring onion
- Sesame seeds to garnish
- Sushi rice
- Salt and pepper
- Vegetable oil for frying
Method
- Heat around 5 tbsp oil in a wok or large frying pan until very hot.
- Mix the cornflour with a good pinch of salt and pepper and toss the steak strips in the cornflour.
- Cook the steak strips in the oil (turning occasionally) until very dark and crispy. This can be done in two batches, ensuring that the oil is really hot.
- Leave the steak cooking in the oil for around 5 minutes before turning. To achieve the dark, crunchy coating, it is important to leave the meat in the pan without moving around too often.
- Use a slotted spoon to remove the beef from the pan. Place it on a plate with some kitchen roll underneath to drain off excess fat.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium and allow the oil to cool a little.
- Add the ginger and garlic to the pan and cook for 1 minute - stirring often to avoid burning the garlic.
- Add in the soy sauce, pepper, sugar, and water into the wok.
- Stir well and turn up the heat, bringing to the boil. Simmer for 2-3 minutes.
- Then, add the crispy beef back to the wok and cook for a further 2 minutes.
- Turn off the heat and stir in the spring onion.
- Serve over rice and garnish.
