Beef Strips in a Garlic and Chilli Sauce
Rich, hearty and spicy :). Will serve 4 people as a main meal or 8 people if serving as a snack or light meal.
Equipment
- Pot
Ingredients
- 800 g Tenderized Steak
- 5 Bird's Eye Chillis thinly sliced
- 4 tsp Crushed Garlic
- 3 tbsp Butter or Margarine
- 2 tsp Black Pepper, Fine
- 1 tsp Aromat
- 4 tsp Paprika
- 1 1/2 tsp South Spice Beef Stock granules
- 1 1/2 tsp South Spice Chicken Stock granules
- 6 tbsp Cake Flour heaped
- Butter for frying steak
Instructions
- Put the chillis, garlic, butter or margarine, black pepper, aromat and paprika into a medium-sized pot.
- Fry all the dry ingredients on medium-high heat for 3 minutes, stirring constantly so that the ingredients do not burn.
- Mix the South Spice Beef Stock granules and South Spice Chicken stock granules in 700ml boiling water. Stir until all granules are dissolved.
- Add to the pot and simmer on medium-high heat.
- Mix the cake flour into 300ml cold water and stir thoroughly until there are no lumps.
- Add to the pot and mix well. If clumps form, you can use a hand whisk to break them but if you mix the flour mixture very well before, this won't be necessary.
- Simmer for 10 minutes over medium-high heat, stirring often.
- Reduce heat to medium-low and put the lid on.
- Simmer for a further 5 minutes, stirring occasionally.
- Pan-fry the steak in a frying pan over medium-high heat in melted butter until it is done to your liking.
- Slice the steak thinly and add to the sauce.
- Serve with fresh bread rolls.