Chinese-style spicy crispy beef from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 92) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • eliza on December 31, 2021

    I made a combination of this recipe and the chili beef noodles on the following page. I made the sauce from this recipe, then toasted nuts and cooked noodles from the other recipe. Then combined leftover beef, shaved carrots, and chopped parsley. Sprinkled some dukkah on the finished dish. Very good.

  • Ro_ on August 18, 2020

    Made this with leftover roast beef, pretty rare. I was very pleased with how it turned out, the only thing I'd really change is to add a little more salt to the coating for the beef. I made some noodles to go with this, let them cool and served it with the salad and the beef as a room-temperature dish which was very nice. At first I thought there wouldn't be enough sauce, but actually a little went quite a long way. Will make again.

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