Crispy Chilli Beef
Thin strips of beef fried until crispy and coated in a sweet and spicy sauce, this dish is a favorite takeout classic you can make at home.
Equipment
- Large Frying Pan or Wok
- Mixing Bowl
Ingredients
- 360 g thin-cut sirloin steaks cut into thin strips
- 1 small egg
- 4 tablespoons cornflour (cornstarch)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
- 4.5 tablespoons sunflower oil divided
- 1 medium onion sliced into thin strips
- 1 teaspoon minced fresh ginger
- 3 cloves garlic minced
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 2 tablespoons tomato puree (paste)
- 6 tablespoons caster sugar (superfine sugar)
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce Thai-style recommended
Instructions
- In a bowl, mix steak strips with the egg until coated. Sprinkle cornflour, salt, black pepper, and white pepper over beef and toss until fully coated.
- Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. Fry beef in batches for 5–6 minutes until golden brown. Remove and drain on paper towels.
- Reduce heat to medium and add remaining ½ tablespoon oil. Sauté onion for 2 minutes, then add red chilli, garlic, and ginger. Stir for 30 seconds.
- Pour in rice vinegar, soy sauce, tomato puree, caster sugar, ketchup, and sweet chilli sauce. Stir and bring to a boil, simmering for 2–3 minutes until thickened.
- Add crispy beef back to the pan, stirring to coat in the sauce. Cook for another 1–2 minutes until heated through.
- Serve immediately over rice or noodles.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan to restore some crispiness.