Name: Crispy Chilli Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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); 1 medium onion, peeled and sliced into thin strips; 1 red chilli, finely sliced (discard seeds 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 (or tomato paste in the US); 6 tbsp caster sugar (or superfine sugar); 2 tbsp tomato ketchup; 2 tbsp sweet chilli sauce (Thai-style recommended)

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)

Vegetables & Aromatics

1 medium onion, peeled and sliced into thin strips
1 red chilli, finely sliced (discard seeds if less heat desired)
1 tsp minced ginger
3 garlic cloves, peeled and minced

Sauce

2 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp tomato puree (or tomato paste in the US)
6 tbsp caster sugar (or superfine sugar)
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce (Thai-style recommended)

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Instructions

Prepare the beef coating: Place the thin strips of sirloin steak in a bowl and add the small egg. Mix thoroughly to coat each steak strip evenly with egg.
Add cornflour and seasoning: Sprinkle in the cornflour, salt, black pepper, and white pepper. Toss everything together well so the steak strips are fully coated in a sticky mixture.
Heat oil for frying: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until it is very hot and shimmering.
Fry the beef in batches: To avoid overcrowding, add half the beef strips to the hot oil a few at a time, spreading them out in the pan. Fry without moving too much for 5-6 minutes, stirring gently 3-4 times, until the beef is dark brown and crispy.
Drain the cooked beef: Use a slotted spoon or tongs to remove the crispy beef and place it on a bowl lined with kitchen roll to absorb excess oil.
Repeat frying: Add 1 more tablespoon of oil to the pan and fry the remaining beef in the same manner. Drain and set aside with the first batch.
Cook 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 red chilli, minced ginger, and minced garlic cloves. Cook for 30 seconds, stirring constantly to release their aromas.
Make the sauce: Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase the heat and let the sauce bubble for a couple of minutes until it thickens slightly and reduces.
Combine beef and sauce: Return the crispy beef to the pan and stir to coat it evenly in the sauce. Heat through for 1-2 minutes until the beef is hot and glossy.
Serve and enjoy: Serve the crispy chilli beef hot with steamed rice or noodles for a satisfying meal.

Notes

For less heat, remove the seeds from the red chilli before slicing.
Work in batches when frying to ensure the beef stays crispy and cooks evenly.
Cornflour works better than plain flour for crispiness and helps create a light coating.
You can adjust the sweetness and heat of the sauce by varying the sugar and sweet chilli sauce to taste.
Leftover crispy chilli beef can be reheated gently on the stovetop but may lose some crispness.

Author: ELLA
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian