Thai Crispy Beef
1. Make the relish
Mix the shallot, garlic, chilli, cucumber, ginger and coriander together in a bowl.Mix the sugar, salt, oil and vinegar together in a saucepan and bring to the boil.
Pour over the shallot mixture. Cover and refrigerate until required.
2. Shallow fry onions & garlic
Heat oil to 175C (oil will start to shimmer when it is hot enough). To test oil is hot enough put a small piece of onion into the oil it should brown in a few seconds.
Fry the red onions and garlic until golden. Drain on a paper towel.
3. Prepare the Beef
Cut beef into thin strips across the grain (for maximum tenderness)
4. Prepare the marinade
In a mixing bowl, add all ingredients, mix together and infuse in the fridge, covered for one – two hours. When ready to cook drain the liquid and reserve.
5. Heat Wok
Heat a wok or large frying pan until a drop of water sizzles in it.
6. Stir Fry the Beef
In three batches, fry the beef mixture until well coloured, adding in some of the liquid in at the end with each batch to flavour the beef.
Spoon into a clean bowl until all stir-fry is completed
Serve with steamed jasmine rice and cucumber shallot relish. Garnish with corriander.