Sticky chilli beef with peanuts in lettuce
Wine recommendation:
The Páramos de Nicasia rosé 2016 (£14.95; leaandsandeman.co.uk), a juicy Spanish blend, offers plenty of soft, ripe berry fruit and gentle tannins to complement the savouriness and spiciness.
Ingredients
Serves 6
Ingredients
Method
Step 1
Beat the egg white with the cornflour in a medium bowl. Add the sliced beef and half the garlic. Cover and chill until needed.
Step 2
Cut the red peppers into similar sized pieces to the beef and set aside. Cut the spring onions into the same sized lengths and set aside.
Step 3
Mix together the honey, vinegar and soy sauce in a small bowl. Arrange the lettuce-leaf cups on a serving plate.
Step 4
When you are ready to serve, set 2 large non-stick frying pans over a medium-high heat. Add 1/2tbsp oil to each, divide the peanuts between them and stir-fry briskly until they colour slightly, then remove to a bowl.
Step 5
Add 1 1/2tbsp more oil to each pan, followed by half the beef slices in each, stir-frying them briskly for 2 minutes, or until just seared brown but still pink inside. Remove them with a slotted spoon and mix into the peanuts in the bowl.
Step 6
If necessary, add a further 1/2tbsp oil to each pan. Add half the chilli flakes, the remaining garlic and the red peppers to each pan. Stir-fry quickly for a minute, then divide the spring onions equally between the pans and continue to stir-fry for another minute. Quickly split the beef peanuts between the two pans and add half of the honey-soy mixture to each. Mix thoroughly and bring the sauce up to the boil. Spoon into your prepared lettuce cups and serve immediately.
