Description
There’s something irresistibly comforting about Crispy Chilli Beef. Imagine tender strips of beef coated in a light, crispy batter and tossed in a sweet, tangy, and slightly spicy sauce that makes every bite a flavor explosion. This dish often graces the menus of Chinese takeaways, but there’s something special about creating it in your own kitchen—no delivery required! Whether you’re preparing a family dinner or a special treat for yourself, this recipe delivers restaurant-quality results with a personal touch.
Growing up, Crispy Chilli Beef was always a weekend highlight in our household. It’s not just a dish; it’s a celebration of bold flavors and contrasting textures. The crunch of the beef paired with the sticky sauce is a culinary dance you’ll want to revisit again and again. And don’t be surprised if the aroma wafting from your kitchen brings everyone running for a taste!
Ingredients
-
- 1 lb (450g) beef steak (sirloin or flank), thinly sliced
- 3 tbsp cornflour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil (for frying)
- For the Sauce:
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1/4 tsp dried chilli flakes (adjust to taste)
- 2 green onions, sliced (plus extra for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prepare the Beef:
- Start by thinly slicing the beef steak against the grain. This keeps the beef tender when cooked. Pat it dry with a paper towel to remove any moisture—this step is crucial for achieving a crispy coating.
- In a bowl, mix the cornflour, salt, pepper, and garlic powder. Toss the beef slices in this mixture until they’re well coated.
- Fry to Crispy Perfection:
- Heat a generous amount of vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot (test by dropping a small piece of batter—it should sizzle immediately), fry the beef in batches. Avoid overcrowding the pan to ensure crispiness.
- Fry the beef strips until golden and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the cooked beef onto a plate lined with paper towels.
- Make the Sauce:
- In a separate wok or large frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add the garlic, ginger, red bell pepper, and carrot. Stir-fry for 2-3 minutes until the vegetables are tender but still have a bit of crunch.
- Stir in the soy sauce, sweet chilli sauce, honey, rice vinegar, and chilli flakes. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Combine the Beef and Sauce:
- Add the crispy beef to the pan and toss it in the sauce until every piece is coated. Sprinkle in the green onions and give it one last toss.
- Serve and Garnish:
- Transfer the Crispy Chilli Beef to a serving dish. Garnish with sesame seeds and extra green onions for a pop of color and added flavor. Serve immediately over steamed rice or alongside noodles for a complete meal.
Notes
- Adjust the level of chilli flakes to suit your spice tolerance.
- If you prefer a tangier sauce, add an extra splash of rice vinegar.