Thin strips of beef, marinated in garlic, ginger, soy sauce and pepper, then coated in corn flour and twice fried until it is golden and crispy, served with a spicy, sweet, tangy sauce ...

He’s in the kitchen whipping up a trusty favourite, his shredded crispy chilli beef with rice. It’s sweet, spicy, sticky and crispy - could you really ask for anything more? 1. Cut the beef ...

5. Now add the soy sauce, vinegar, sesame oil, sugar, honey, spring onions and chilli flakes and bring to a boil. 6. Add the crispy beef and coat evenly then serve hot with the rice. Wondering ...

The beef should be cooked and a little crispy at the edges Add the gochujang, tomato puree, chilli oil, soy, vinegar and 2 tbsp water to the wok. Stir-fry so that the sauces come together and coat ...