Description
Savory crispy chilli beef delights palates with its perfect balance of textures and bold flavors. Chinese-inspired ingredients create a simple yet memorable meal you will crave again and again.
Ingredients
Scale
Main Ingredients (Beef):
- 360 grams (12.7 ounces) thin-cut sirloin steaks, cut into thin strips
- 4 tablespoons cornflour (cornstarch)
- 1 small egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
Cooking Oil:
- 4.5 tablespoons sunflower oil
Sauce Ingredients:
- 1 medium onion, peeled and sliced into thin strips
- 1 red chilli, finely sliced
- 1 teaspoon minced ginger
- 3 garlic cloves, peeled and minced
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 2 tablespoons tomato puree (tomato paste)
- 6 tablespoons caster sugar (superfine sugar)
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce (Thai-style recommended)
Instructions
- Prepare the beef by coating thinly sliced steak strips with beaten egg, ensuring complete coverage for optimal adherence of subsequent coating.
- Combine cornflour, salt, black pepper, and white pepper with the egg-coated beef. Thoroughly mix until meat develops a sticky, uniform texture that will create a crispy exterior.
- Heat oil in a large frying pan or wok until extremely hot (around 375°F). Carefully distribute first batch of beef strips, allowing each piece space to crisp. Fry for 5-6 minutes, minimally stirring to achieve maximum crunchiness.
- Remove first batch using a slotted spoon, placing on paper towels to drain excess oil. Add additional oil and repeat frying process for remaining beef strips with same technique.
- Reduce pan heat to medium and sauté sliced onions for 2 minutes until slightly translucent. Quickly introduce finely chopped chilli, ginger, and garlic, stirring constantly for 30 seconds to release aromatic flavors.
- Pour rice vinegar, dark soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce into pan. Increase heat, allowing mixture to simmer and reduce for 2-3 minutes until sauce thickens and develops intense flavor.
- Reintroduce crispy beef to sauce, gently tossing to ensure complete coating. Heat through for 1-2 minutes, guaranteeing even temperature distribution. Serve immediately alongside steamed rice or noodles.
Notes
- Tenderize beef by using egg wash, which helps cornflour adhere and creates a protective crispy coating that seals in moisture.
- Ensure oil is extremely hot before adding beef to achieve maximum crispiness, preventing meat from becoming soggy or greasy.
- Pat beef strips dry before coating with cornflour to remove excess moisture, guaranteeing a crisper exterior and better browning.
- For gluten-free version, replace dark soy sauce with tamari and use gluten-free cornflour to maintain recipe’s authentic flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 14g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg