Crispy, tender, thinly sliced marinated scotch fillet steak in a sweet and sour sauce, what more could you want in a midweek meal? With a sweet yet savoury tang from the humble tomato sauce, just throw in any vegies of your choice and have this tasty stir-fry on the table in 30!

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Crispy Sweet Chilli Beef

Prep Time

20 minutes

Cook Time

10 minutes

Servings

Ingredients

• 500 g Union Station beef scotch fillet steak, thinly sliced across the grain
• 1 garlic clove, crushed
• 80 ml (1⁄3 cup) light soy sauce
• 60 ml (1⁄4 cup) sweet chilli sauce
• 2 tbsp tomato sauce
• 1 tbsp rice wine vinegar
• 75 g 1⁄2 cup) plain flour
• Vegetable oil, to shallow fry, plus 1 tbsp, extra
• 1 red capsicum, deseeded, thinly sliced
• 4 green shallots, cut into 5cm lengths
• Sesame seeds, toasted, to serve

Prep Time 20 minutes Cook Time 10 minutes Servings Ingredients 500 g Union Station beef scotch fillet steak, thinly sliced across the grain 1 garlic clove, crushed 80 ml (1⁄3 cup) light soy sauce 60 ml (1⁄4 cup) sweet chilli sauce 2 tbsp tomato sauce 1 tbsp rice wine vinegar 75 g 1⁄2 cup) plain flour Vegetable oil, to shallow fry, plus 1 tbsp, extra 1 red capsicum, deseeded, thinly sliced 4 green shallots, cut into 5cm lengths Sesame seeds, toasted, to serve

Instructions

1. Combine the beef, garlic and 1 tbsp soy sauce in a bowl. Set aside for 10 minutes to marinate. Meanwhile, whisk together the sweet chilli sauce, tomato sauce, vinegar and remaining soy sauce in a jug.
2. Place the flour in a bowl. Add oil to a frying pan to come 5mm up the side of the pan. Place over medium-high heat. Place half the beef in the bowl and toss to coat. Shake off excess flour then add beef to pan. Cook, stirring occasionally, for 4-5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Repeat with remaining beef.
3. Heat the extra oil in a wok or frying pan over high heat. Add the capsicum and pale sections of shallot. Stir-fry for 2-3 minutes or until softened slightly. Add the sweet chilli sauce mixture, beef and dark sections of shallot. Toss until combined and heated through. Divide among serving bowls. Sprinkle with sesame seeds and serve with rice.