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Beef Chilli Dry
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Pakistani Chinese Beef Chilli Dry

A Hakka style Beef Chilli Stir fry recipe that packs a strong flavour punch
Course Main Course
Cuisine Hakka, Indo-Chinese, Pakistani
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Author Sarah Mir

Ingredients

  • 1 lb thinly sliced beef strips

Marinade Ingredients

  • ½ tsp salt
  • ½ tsp white pepper
  • 1 tbsp soy sauce
  • 1 egg white whipped
  • 1 tsp oil

Stir fry ingredients

  • 2 cloves garlic (crushed or minced)
  • 2 Green Pepper, cut into strips
  • 4-6 Green Chillies, cut into strips
  • 1 tbsp soy sauce
  • ½ tsp white pepper
  • ½ tbsp vinegar
  • Oil for cooking

Instructions

  • Marinade the beef strip in the marinade ingredients for thirty minutes
  • Pour a lug of oil into a hot wok  and stir fry the garlic till it starts to sizzle and change coloue
  • Now stir fry the beef, I like to get nice caramelly bits
  • Keep moving the beef around in the wok so it doesn't stick together, it cooks fairly quickly
  • Add the strips of green pepper and chillies as well as the remaining ingredients, stir fry on high for 2-3 minutes, taste, adjust seasoning if needed with vinegar, pepper and soy. (I always add more!)

Notes

This recipe is quick to cook and best served fresh!