You could substitute it with dry sherry or any other fruity vinegar. White Rice Vinegar – helps to cut through the sugar and provides a nice tang. If not, you can use an equivalent amount of ready crushed ginger and garlic from a jar. Ginger and garlic – if you have fresh garlic and ginger in your fridge, you can use that. This looks like a lot of ingredients, but most of them are pantry staples, and if you’ve measured the out as part of the prep, it’s just a matter of tipping them into the pan.īrown sugar – gives sweetness and helps make the sauce thick and sticky. Sunflower oil – or any neutral-flavoured vegetable oil such as canola. Salt – optional as always, but I like to add about half a teaspoon of salt to the cornflour before coating the beef. This helps in making the crispy coating on the beef. You will need at least 4 heaped tablespoons of cornflour so that the beef will be thickly coated. If you want to scale this recipe to cater for more or fewer people you should allow between 100 to120 grams or 3 to 4 ounces of steak per person (depending on appetite.Ĭornflour – (US readers will know this as cornstarch) which is used to coat the beef before frying. I like to use rump steak because it can stand up to the high heat needed to get the beef crispy, but without drying out and becoming tough. Rump steak – you can substitute this with any steak that is suitable for frying. Main equipment – Wok or large frying pan.You can get the complete list of ingredients and full instructions for making this crispy dragon beef on the printable recipe card at the end of this post. You are going to have to take my word on this one – the meat practically melts in your mouth. Unfortunately, the photos don’t show just how tender this dragon beef actually is. This will ensure the sauce sticks to the meat, and coats each piece with the delicious flavour. When making the sauce, let it reduce until it becomes nice and sticky before adding the fried beef strips.The cornflour combines with the juices from the beef and fries to a perfectly crispy coating. Coat the beef in plenty of cornflour (you may know it as cornstarch) before frying.Don’t cut the beef along the grain or the finished meat will be tough. You should aim for 1cm slices (or just under half an inch) cut against the grain. It contains enough fat for the outside of the beef to turn crispy while frying but still retains a juicy interior. I’ve found that rump steak is perfect for this dish. If you can handle it, I’d recommend adding more chilli than the recipe suggests – it’s called Dragon beef for a reason □. I must admit I’m a bit of a wimp when it comes to spicy foods, so I only add one chilli. Sliced green beans provide the vegetable element, but these can easily be swapped with broccoli florets or even julienned carrots. If you have a nut allergy you can leave the cashews out, or perhaps substitute them with sunflower seeds. I’ve added cashew nuts to provide extra crunch. I’ve been experimenting with this recipe for homemade dragon beef for quite a while now, and I think I’ve finally hit on the combination of crispy yet still tender beef, and the perfect sweet and tangy sauce. In my experience, restaurants (or takeaways) usually slice the beef too finely so even though you still get the crispy crunch and delicious flavour, the thinly sliced beef is far too dry and hard. A good dragon beef should be made with strips of beef approximately 1cm thick so that you can crisp the outside, but retain tender juicy beef on the inside. I’ve often ordered crispy dragon beef at a Chinese restaurant and been disappointed by the amount of meat (or lack of it) that is served in this dish. Crispy dragon beef with cashews Better than any takeaway.A review of health-beneficial properties of oats. Paudel D, Dhungana B, Caffe M, Krishnan P. Safe & Healthy: Preparing & Preserving Food at Home. Multiple food reactions: Oat, onion, tomato. National Celiac Association.Īmerican Academy of Allergy, Asthma & Immunology. Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials. Whitehead A, Beck EJ, Tosh S, Wolever TM. The metabolic effects of oats intake in patients with type 2 diabetes: A systematic review and meta-analysis. Pazyar N, Yaghoobi R, Kazerouni A, Feily A. Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: A randomised cross-over trial. Magnesium: Its role in nutrition and carcinogenesis. Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate. Instant oatmeal increases satiety and reduces energy intake compared to a ready-to-eat oat-based breakfast cereal: A randomized crossover trial. Rebello CJ, Johnson WD, Martin CK, et al.
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