You can use a beef joint and cut into strips or you can buy beef already prepared for stir fries.
The oil you use for the deep frying can be kept after use. Wait for the oil to cool after using, then store in a glass jar in the cupboard for future cooking.
You can use any flour for the batter. For this recipe I combined three different flours, but you can use either one or all.

TOTAL PREP TIME: 10-minutes


Crispy Beef
500g beef strips
300ml olive oil
40g cornflour
40g almond flour
40g chickpea flour
1 tsp salt
80ml of water
1 tsp butter
Stir fry vegetables
1 courgette diced
2 carrots diced
1 red pepper diced
1 boy choy sliced
1 leek sliced
Black bean sauce
150ml Boil and Broth beef bone broth
1 tbsp sesame seed oil
2 tbsp white rice vinegar
2 tbsp apple cider vinegar
1 tbsp demerara sugar
2 inch fresh ginger root
4 garlic cloves
2 tbsp soy sauce


  1. Start by preparing the battered beef. In a magic blender / nutri bullet add the flour, water and butter. Blend until all ingredients are combined. Empty the batter mix into a large bowl and add in the beef strips, turning them to coat in batter.
  2. In a large frying pan, add the oil and heat on high. When the oil is hot turn the heat down to medium and add a couple of battered beef strips. Turn them as they cook and remove from the oil once browned. Leave on a plate to cool and repeat with all the beef strips.
  3. Next prepare the sauce. Using a magic bullet / nutri bullet, add all the sauce ingredients and blend for 30 seconds. Shake the bullet and blend for a further 30 seconds. Leave to stand.
  4. In a wok, heat a little oil and add the already diced and sliced vegetables. Cook for 3 minutes and then add the sauce. Cook for a further 2 minutes and serve with the crispy beef.

Add Comment

Your email address will not be published. Required fields are marked *