500g beef (topside)
4 tbsp. Vinegar
½ tsp salt
1 tsp MA’s Black Pepper, crushed
3 tbsp. corn flour
100g onions, sliced
2 tsp MA’s Ginger Paste
1 tsp MA’s Garlic Paste
100g carrots, cut into matchstick sized pieces
1 heaped tbsp. vegetarian chili paste
(Alternatively 3 tsp chili pieces)
20ml dark soy sauce
20ml Dad’s Garden Thai Sweet Chili Sauce
20ml Dad’s Garden Garlic and Chili Sauce
100g red bell pepper, cut into matchstick sized pieces
50g shallots, cut into 3cm pieces
Cut the beef in to thin strip around 3cm to 4cm long.
Mix the vinegar, beef, salt and pepper in a glass or ceramic bowl.
Leave to marinate for 15 minutes.
Add the corn flour and mix in until beef is well coated.
Heat oil in pan and deep fry beef in small lots.
Fry until it reaches a dark brown color, set aside and drain well.
Heat 3 tbsl Of oil used to fry the beef in a wok.
Add onions and stir until they lose their color.
Add ginger and garlic pastes and stir well.
Add carrots and stir on lowered heat for 2-3 minutes.
Add chili paste, vinegar and sauces and mix well until the sauce begins to thicken.
Stir in the fried beef and bell pepper.
Increase heat and stir until beef is heated through and all ingredients are well combined.
Finally mix in the chopped shallots and remove wok from heat.
Add an additional 2 tsp chili pieces for those that prefer more spice.
Serve with sticky rice or noodles.