Crispy Chilli Beef Recipe Kit

Ginger & Garlic Sachet, Soy Sauce, Sweet Chilli Sauce x2, Rice wine vinegar x2, Tyga 15

• 350g Thin-cut minute steak
  (350g-450g Tofu)
• Cut the steak into very thin strips
  (Cut the tofu into 1cm thick batons)
• 1 Red bell pepper
  De-seed and slice into thin strips
• 1 Red chilli
  Cut into thin strips. De-seed (optional)
• 4 Spring onions
  White ends cut into thin strips, green ends
  cut into thin slices
• 5 tbsp Cornflour (3 tbsp for Tofu)
• 1tbsp Tomato puree
• 300ml vegetable oil

1. Place the thinly sliced steak/tofu into a bowl and mix together 5 tbsp/3 tbsp cornflour and Tyga 15, ensuring they are well coated on all sides.
2. In a wok/deep frying pan, heat vegetable oil (saving 1 tbsp), wait until hot and then carefully add the beef/tofu in small batches with a slotted spoon (the mix should roughly make 4 batches).
3. Cook each batch of beef/tofu for 2-3minutes until crisp, remove and place on a plate lined with kitchen paper to help soak up some of the oil.
4. In a shallow frying pan on a medium heat, add 1 tbsp of the remaining vegetable oil. Then add the Ginger and Garlic paste, red pepper, half the red chilli and the white ends of the spring onion. Stir fry for 3-4 minutes until it begins to soften and then turn down to a low heat.
5. In a jug, mix the 2 sachets of rice wine vinegar, 1 tbsp soy sauce, 2 sachets of sweet chilli sauce and tomato puree. Mix well and add 2 tbsp of water, once mixed, pour into the shallow frying pan.
6. Turn up to a medium heat and let it bubble away for 2-3 minutes, before adding the beef/tofu in. Toss well to evenly coat.
7. Serve immediately with either rice (see below) or noodles, scatter the remaining sliced chillies and spring onions over the top.

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Sweet Chilli Sachet ingredients (Water, Sugar, Red Chilli, Garlic Puree, Cornflour, Acetic acid, Salt). Tyga 15 (Chinese five spice). Soy Sauce (Water, Soy extract (Water, Non-GM IP Soybeans, Salt and Wheat), Salt, Glucose, Barley malt extract and Spirit vinegar). Rice wine vinegar (Rice Vinegar.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.