Description
Crispy Chilli Beef is a deliciously crunchy and flavorful stir-fried dish made with thin strips of sirloin steak coated in a crispy cornflour batter, tossed in a tangy and spicy chilli sauce with garlic, ginger, soy, and fresh chilli. Perfect for a quick and satisfying meal served with rice or noodles.
Ingredients
Beef 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 (discard seeds if you prefer less heat)
- 1 tsp minced ginger
- 3 garlic cloves, peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree (or tomato paste)
- 6 tbsp caster sugar (or superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style recommended)
Instructions
- Prepare the Beef: Place the steak strips in a bowl and add the egg. Mix together thoroughly to coat the steak strips evenly with the egg.
- Coat with Cornflour: Add the cornflour, salt, black pepper, and white pepper to the egg-coated beef. Toss together until the steak strips are fully coated with a sticky mixture.
- Heat the Oil: In a large frying pan or wok, heat 3 tablespoons of sunflower oil over high heat until very hot.
- Fry the First Batch of Beef: Working in two batches, add half of the beef strips one at a time into the hot oil, spreading them out evenly. Fry for about 5-6 minutes, stirring 3-4 times, until the beef is dark brown and crispy, minimizing movement for maximum crispiness.
- Drain the Beef: Use a slotted spoon or tongs to remove the crispy beef from the pan and place it on a bowl lined with kitchen paper to soak up excess oil.
- Fry the Second Batch: Add another tablespoon of oil to the pan and repeat the frying process with the remaining beef strips. Drain and combine with the first batch.
- Sauté the Aromatics: Add the remaining ½ tablespoon of oil to the pan and reduce heat to medium. Add the sliced onion and cook for 2 minutes until slightly softened.
- Add Chilli, Ginger, and Garlic: Stir in the finely sliced chilli, minced ginger, and minced garlic cloves. Cook while stirring for about 30 seconds to release their aromas.
- Prepare the Sauce: Add the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase the heat and let the sauce bubble and reduce slightly for a couple of minutes.
- Combine Beef and Sauce: Return the crispy beef to the pan, toss to coat in the sauce, and heat through for 1-2 minutes until hot and well combined.
- Serve: Serve the crispy chilli beef immediately with steamed rice or noodles for a delightful meal.
Notes
- For extra crispiness, make sure the oil is very hot before adding the beef.
- If you prefer less heat, remove the seeds from the red chilli before slicing.
- You can substitute sirloin with other quick-cooking beef cuts like ribeye or flank steak.
- Adjust sugar and chilli sauce to taste depending on your preference for sweetness or spice.
- Work in batches when frying to avoid overcrowding the pan which prevents crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
