Are you a pepper lover? Do you love spicy or hot food? If so, this dish is perfect for you. Creating this dish was a joy for me. Other than it’s name this dish is not spicy due to the type of peppers used to flavour the dish which includes a few of peppers with fruity flavours rather than strong heat such as red capsicum and banana capsicum. There’s always the option for you to add peppers with stronger heat to the dish to make a spicier dish if desired.
In stir-fry I sometimes miss the thick sauce you get in most of Chinese/Korean cooking so to obtain the thick sauce I prefer I used the listed ingredients for this recipe instead of the regular seasoning used in Cambodian cooking. The dish has a sweet peppery flavour from the many types of chilli peppers used.
CHILLI BEEF
Prep-Time: 10 mins Serve:4
Cooking Time: 15 mins
Ingredients
1 red onion, sliced
3 cloves garlic, minced
500g lean beef, sliced
10 green beans, cut into 2-3 parts
3 broccolini, chopped
1/2 capsicum, chopped
3 jalapeno, chopped
2 banana capsicum
3 hot chillies to garnish
1 tbsp plain flour
2 tbsp water
Oil
seasoning
2 tsp sugar
1 tsp salt
3 tbsp light soy sauce
1 tbsp rice wine
1 tbsp chilli flake
Method
Heat oil in a wok over high heat, add in the onion and garlic and then cook until the onion becomes soft. Add in the beef and all of the seasoning ingredients. Stir to cook the beef for 2 minutes or until its no longer visibly raw.
Mix the flour with water and then pour the mixture into the wok. Stir constant until the sauce starts to thicken.
Now add in all of the vegetables besides the hot chillies. Stir to cook for 3-5 minutes or until the vegetables are cooked but not soft. Remove from the heat and serve on a bed of rice. Sprinkle the hot chillies top to serve.
