Description
Crispy Chilli Beef is a flavorful and spicy stir-fried dish featuring thin strips of sirloin steak coated in a crispy cornflour batter, tossed with a tangy, sweet, and spicy homemade chilli sauce. Perfect for serving with rice or noodles, this recipe combines tender, crispy beef with vibrant aromatics such as ginger, garlic, and fresh chilli for a deliciously satisfying meal.
Ingredients
Scale
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
Sauce and Vegetables
- 4 ½ tbsp sunflower oil (divided)
- 1 medium onion, peeled and sliced into thin strips
- 1 red chilli, finely sliced (discard seeds for 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 (tomato paste in US)
- 6 tbsp caster sugar (or superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style preferred)
Instructions
- Coat the Beef: Place the steak strips in a bowl and add the egg. Mix thoroughly to coat all the steak pieces in the egg.
- Add Dry Ingredients: Add cornflour, salt, black pepper, and white pepper to the bowl. Toss to coat the steak evenly, creating a sticky batter-like coating.
- Heat Oil: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until very hot and shimmering.
- Fry First Batch of Beef: Add half the beef strips carefully into the hot oil individually, spreading them out to avoid overcrowding. Fry for about 5–6 minutes, stirring gently 3–4 times to develop a dark brown, crispy exterior.
- Drain Crispy Beef: Use a slotted spoon or tongs to remove the cooked beef and transfer to a bowl lined with kitchen paper to absorb excess oil.
- Fry Second Batch of Beef: Add 1 tablespoon more oil to the pan and repeat the frying process with the remaining beef strips. Remove and drain as before.
- Sauté Aromatics: Use the remaining ½ tablespoon of oil in the pan and reduce heat to medium. Add sliced onions and cook for 2 minutes until slightly softened.
- Add Spices: Add the sliced red chilli, minced ginger, and garlic to the pan. Stir and cook for 30 seconds to release their aromas.
- Make Sauce: Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase heat and let the mixture bubble for a couple of minutes until the sauce thickens slightly.
- Combine Beef and Sauce: Return the crispy beef to the pan and stir everything together. Heat through for 1–2 minutes until the beef is hot and well coated with sauce.
- Serve: Serve immediately with steamed rice or noodles for a complete meal.
Notes
- For less heat, remove the seeds from the red chilli before slicing.
- Work in batches when frying the beef to ensure it crisps properly without steaming.
- This dish is best served fresh to maintain the crispiness of the beef.
- Adjust sugar and chilli sauce quantities for sweeter or spicier taste preferences.
- Using sunflower oil provides a neutral flavor and a high smoke point for frying.
