Cut the steak across the grain to make sure that the beef remains tender. Slice the rump steak into approximately 1cm (just less than half an inch) strips.Instructionsĭragon beef is a very easy dish to put together, especially if you prepare all the ingredients upfront. Spring onions (scallions) – not pictured – for garnish.īoiling water – not pictured. This is normally sold in small cans or tubes, next to the canned tomatoes. Tomato puree (or tomato paste) – highly concentrated tomatoes, not to be confused with tomato ketchup. Honey – for additional sweetness and stickiness I like the way the beans retain a bit of crunch, but you could substitute these for any other vegetable such as broccoli florets or julienned carrots. Sesame seeds and cashew nuts – for extra crunch and flavour. If you prefer, you could use ready prepared chillies from a jar, or even chilli paste. If you like a stronger taste, you can adjust the amount of chilli you add to suit your own taste. Soy sauce – I like to use dark soy sauce, but you could use light if you prefer.Ĭhilli – I find that one medium red chilli (with the seeds and membranes removed) provides enough heat. You could substitute it with dry sherry or any other fruity vinegar. White Rice Vinegar – helps to cut through the sugar and provides a nice tang. If not, you can use an equivalent amount of ready crushed ginger and garlic from a jar. Ginger and garlic – if you have fresh garlic and ginger in your fridge, you can use that. This looks like a lot of ingredients, but most of them are pantry staples, and if you’ve measured the out as part of the prep, it’s just a matter of tipping them into the pan.īrown sugar – gives sweetness and helps make the sauce thick and sticky. Sunflower oil – or any neutral-flavoured vegetable oil such as canola. Salt – optional as always, but I like to add about half a teaspoon of salt to the cornflour before coating the beef. This helps in making the crispy coating on the beef. You will need at least 4 heaped tablespoons of cornflour so that the beef will be thickly coated. If you want to scale this recipe to cater for more or fewer people you should allow between 100 to120 grams or 3 to 4 ounces of steak per person (depending on appetite.Ĭornflour – (US readers will know this as cornstarch) which is used to coat the beef before frying. I like to use rump steak because it can stand up to the high heat needed to get the beef crispy, but without drying out and becoming tough. Rump steak – you can substitute this with any steak that is suitable for frying. Main equipment – Wok or large frying pan.You can get the complete list of ingredients and full instructions for making this crispy dragon beef on the printable recipe card at the end of this post. You are going to have to take my word on this one – the meat practically melts in your mouth. Unfortunately, the photos don’t show just how tender this dragon beef actually is. This will ensure the sauce sticks to the meat, and coats each piece with the delicious flavour. When making the sauce, let it reduce until it becomes nice and sticky before adding the fried beef strips.The cornflour combines with the juices from the beef and fries to a perfectly crispy coating. Coat the beef in plenty of cornflour (you may know it as cornstarch) before frying.Don’t cut the beef along the grain or the finished meat will be tough. You should aim for 1cm slices (or just under half an inch) cut against the grain. It contains enough fat for the outside of the beef to turn crispy while frying but still retains a juicy interior. I’ve found that rump steak is perfect for this dish. If you can handle it, I’d recommend adding more chilli than the recipe suggests – it’s called Dragon beef for a reason □. I must admit I’m a bit of a wimp when it comes to spicy foods, so I only add one chilli. Sliced green beans provide the vegetable element, but these can easily be swapped with broccoli florets or even julienned carrots. If you have a nut allergy you can leave the cashews out, or perhaps substitute them with sunflower seeds. I’ve added cashew nuts to provide extra crunch. I’ve been experimenting with this recipe for homemade dragon beef for quite a while now, and I think I’ve finally hit on the combination of crispy yet still tender beef, and the perfect sweet and tangy sauce. In my experience, restaurants (or takeaways) usually slice the beef too finely so even though you still get the crispy crunch and delicious flavour, the thinly sliced beef is far too dry and hard. A good dragon beef should be made with strips of beef approximately 1cm thick so that you can crisp the outside, but retain tender juicy beef on the inside. I’ve often ordered crispy dragon beef at a Chinese restaurant and been disappointed by the amount of meat (or lack of it) that is served in this dish. Crispy dragon beef with cashews Better than any takeaway.
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