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Beef Chili
Recipe contributed by Kamran Ahmed (London)


- Beef (Fillet/Topside/Silverside) 500g
- Egg white from 1 egg
- Soda bicarbonate 1/2 teaspoon
- Cornflour (for marinade) 3 teaspoons
- Chicken stock 2 cups
- Light Soya Sauce 1/3 cup
- Shredded fresh ginger 1 teaspoon
- Green chillis (slit down their lengths with seeds removed) 20 chillis
- Sliced Carrot (1 mm thick) 1/2 cup
- Spring onions (use only 5  cms from onion end, discard tops) 6 (halve down middle)
- Cornflour (for thickening) 3 teaspoons
- Sunflower Oil 1/2 cup
- Monosodium Glutamate 1/2 teaspoon



1. The night before cooking, remove fat from the beef, freeze for 2 hours (to make it hard) and using a sharp
chef's knife or Chinese chopper, slice AGAINST THE GRAIN, into 1 to 2 mm thick slices.

2. Place the beef slices in a glass, plastic or porcelain bowl. Mix together the egg white, 1/2 cup water, the
soda and the cornflour for marinade, pour this over the beef & mix it in. Cover and leave overnight in the
fridge. The soda tenderises the beef.

3. Pour the oil into a wok or large Karahi and heat until it smokes. Add 1/4 of the beef, and quickly stir fry it
(about 2 minutes). Remove the fried beef with a slotted spoon and continue this process until all the beef is

4. Reheat the wok/karahi until the remaining oil starts to smoke again. Add the ginger, chillis, onion and
carrots and stir fry for 2 minutes. Add the soya sauce and chicken stock and add back the fried beef.
Allow to cook for 2 minutes.

5. While the stuff in the wok/karahi cooks, mix the cornflour for thickening with 1/2 cup water forming a thin

6. Add sufficient cornflour paste to the wok/karahi, with stirring, to thicken the gravy. Add the monosodium
glutamate and stir it in.

7. Remove from heat and serve with rice or noodles.