In Toronto, Hakka style restaurants are always filled with foodies who enjoy Chinese food with a flare of spice. Living there my whole life, I gained a love for this cuisine and very often dined in or ordered take out from my favorite “Eddie’s Wok and Roll”, located in Mississauga, ON. Now that I am in California, where no one has even heard of this type of cuisine, I experimented to create my own easy version of a Hot & Sweet Chili Beef. This dish is a drier curry and I recommend to serve it with a side of jasmine or basmati rice. I hope you enjoy this recipe and be sure to comment with any questions!
Preparation Time: 20 minutes
Cooking time: 25 minutes
Serving Size: 2-3
Ingredients:
- 3 tbsp extra virgin olive oil
- 2 cups diced onions
- 3/4 cup diced vine tomatoes
- 1 tbsp garlic finely chopped (3 large cloves)
- 1lb beef tenderloin/ filet cut into small bite sized strips (steak alternatives: pasanda, flank steak, cross rib steak)
- 2 tbsp chopped fresh red chili pepper
- 1 tsp sea salt
- freshly cracked black pepper
- 3/4 tsp chili flakes
- 3/4 cup Mitchell’s chili garlic sauce
- 1 cup freshly chopped cilantro
Directions:
- Heat up a pot or wok to medium low and add olive oil and 1 1/2 cup onions.
- When onions are translucent, add garlic.
- When golden brown, add tomatoes, fresh red chili pepper, salt, black pepper to taste, and chili flakes
- When slightly dried after 3-4 minutes, turn heat to medium high and immediately add steak meat.
- Cook until dried (approximately 6 minutes- depending on steak used), then lower heat to low and add in 1/2 cup onions.
- Cover with lid to steam and soften for 3-4 minutes.
- Next, mix in Mitchell’s chili garlic sauce, and cilantro.
- Cover with lid and let heat for a couple of minutes.
- Serve right away with a side of jasmine or basmati rice.
Chefzar Blog 