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Crispy Chilli Beef Recipe

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3.9 from 3 reviews

A flavorful and crispy Chinese-style stir-fried beef dish coated in a tangy, sweet, and spicy sauce. Thin strips of sirloin steak are coated in egg and cornflour, fried until crispy, and then tossed in a vibrant chili and garlic sauce. Perfect served with rice or noodles for a quick and satisfying meal.

Ingredients

Beef and Coating

  • 360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks), cut into thin strips
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp white pepper
  • 4 ½ tbsp sunflower oil (divided)

Sauce and Vegetables

  • 1 medium onion, peeled and sliced into thin strips
  • 1 red chilli, finely sliced (seeds discarded if less heat desired)
  • 1 tsp minced ginger
  • 3 garlic cloves, peeled and minced
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree (tomato paste in US)
  • 6 tbsp caster sugar (or superfine sugar)
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce (Thai-style preferred)

Instructions

  1. Coat the Beef: Place the thin strips of sirloin steak in a bowl. Crack in one small egg and mix thoroughly to coat the beef evenly.
  2. Add Dry Ingredients: Sprinkle over the cornflour, salt, black pepper, and white pepper. Toss well to create a sticky coating around each piece of steak.
  3. Heat Oil for Frying: In a large frying pan or wok, heat 3 tablespoons of sunflower oil over high heat until it is very hot but not smoking.
  4. Fry Beef in Batches: Work in two batches to avoid overcrowding. Add half the beef strips in a single layer, spreading them out evenly. Fry over high heat, allowing the meat to crisp and darken. Stir only 3 or 4 times over 5-6 minutes to maximize crispiness.
  5. Drain Fried Beef: Using a slotted spoon or tongs, transfer the crispy beef to a bowl lined with kitchen paper to absorb excess oil.
  6. Fry Remaining Beef: Add 1 tablespoon more oil to the pan and repeat frying with the second half of the beef. Drain and combine with the first batch.
  7. Cook Aromatics: Add remaining ½ tablespoon oil to the pan and reduce heat to medium. Add sliced onions and cook for 2 minutes, softening slightly.
  8. Add Chilli and Aromatics: Stir in finely sliced red chilli, minced ginger, and minced garlic. Cook for 30 seconds stirring constantly to release flavors.
  9. Prepare Sauce: Pour in rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase heat and let sauce bubble and reduce gently for a couple of minutes.
  10. Combine Beef and Sauce: Return all the crispy beef to the pan, toss to coat thoroughly, and heat through for 1-2 minutes until beef is hot and glossy.
  11. Serve: Serve hot with steamed rice or noodles for a delicious complete meal.

Notes

  • Cut steak into thin evenly sized strips to ensure quick and even cooking.
  • Remove chilli seeds for less heat; keep them for more spice.
  • Do not overcrowd the pan when frying beef strips to keep them crispy.
  • Use cornflour for crisp coating instead of regular flour.
  • Adjust sugar and sweet chilli sauce quantities to taste for sweetness and heat balance.
  • Serve immediately to maintain crispy texture.

Find it online: http://bitezly.com/crispy-chilli-beef-recipe/