Crispy Chilli Beef (Print Version)
# Ingredients:
→ For the Beef
01 -
360g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks), cut into thin strips
02 -
1 small egg
03 -
4 tbsp cornflour (cornstarch)
04 -
¼ tsp salt
05 -
¼ tsp black pepper
06 -
⅛ tsp white pepper
07 -
4½ tbsp sunflower oil, divided
→ For the Sauce
08 -
1 medium onion, peeled and sliced into thin strips
09 -
1 red chilli, finely sliced (discard seeds if you don't like it too hot)
10 -
1 tsp minced ginger
11 -
3 garlic cloves, peeled and minced
12 -
2 tbsp rice vinegar
13 -
3 tbsp dark soy sauce
14 -
2 tbsp tomato puree (tomato paste in US)
15 -
6 tbsp caster sugar (superfine sugar)
16 -
2 tbsp tomato ketchup
17 -
2 tbsp sweet chilli sauce (Thai-style recommended)
# Instructions:
01 -
Place the thinly sliced steak strips in a bowl and add the egg. Mix together thoroughly to coat all the beef in egg.
02 -
Add the cornflour, salt, black pepper, and white pepper to the beef. Toss everything together until the meat is fully coated. The mixture will be sticky.
03 -
Heat 3 tablespoons of oil in a large frying pan or wok over high heat until very hot. Add half the beef strips one at a time, spreading them out. Fry until dark brown and crispy, about 5-6 minutes. Stir occasionally (3-4 times), but avoid moving the meat too much to maximize crispiness.
04 -
Using a slotted spoon or tongs, remove the crispy beef from the pan and place in a bowl lined with kitchen paper to absorb excess oil. Add another tablespoon of oil to the pan and cook the second batch of beef in the same way.
05 -
Once all the beef is cooked and set aside, 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. Then add the finely chopped chilli, minced ginger, and minced garlic, and cook for 30 seconds while stirring.
06 -
Add the rice vinegar, dark soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce slightly and thicken.
07 -
Return the crispy beef to the pan, stir to coat in the sauce, and heat through for 1-2 minutes until everything is hot. Serve immediately with rice or noodles.
# Notes:
01 -
This homemade version of Crispy Chilli Beef rivals any Chinese takeaway, with perfectly crispy strips of beef in a tangy, sweet and spicy sauce.
02 -
For easier slicing, place the steak in the freezer for about 30 minutes to firm up before cutting into thin strips.