Crispy Chilli Beef​

Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to!

Prep Time10minutes mins
Cook Time20minutes mins
Total Time30minutes mins

Servings: 4

Ingredients​

• 360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks) cut into thin strips *Note1
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp white pepper
• 4 ½ tbsp sunflower oil divided
• 1 medium onion peeled and sliced into thin strips
• 1 red chilli finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree paste for US
• 6 tbsp caster sugar or superfine sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce I use Thai-style

Instructions​

• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
  360 g (¾ lbs) thin-cut sirloin steaks,1 small egg
• Add the cornflour, salt, pepper, and white pepper.
  4 tbsp cornflour,¼ tsp salt,¼ tsp black pepper,1/8 tsp white pepper
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
  4 ½ tbsp sunflower oil
• You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
  1 medium onion
• Add in the finely chopped chilli, minced ginger, and minced cloves of garlic and cook whilst stirring for 30 seconds.
  1 red chilli,1 tsp minced ginger,3 garlic cloves
• Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce to the pan.
  2 tbsp rice vinegar,3 tbsp dark soy sauce,2 tbsp tomato puree,6 tbsp caster sugar,2 tbsp tomato ketchup,2 tbsp sweet chilli sauce
• Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with rice or noodles.

Notes​

Note 1* - Slicing the steak

It's easier to cut the steak into thin strips if you place it in the freezer for 30 minutes to firm up a little.

Can I make it gluten free?​

Yes! Replace the soy sauce with tamari. I've done this lots of times and it works really well. Also check your tomato puree, ketchup, sweet chilli sauce and rice vinegar, so make sure they're gluten free

Can I freeze it or make it ahead?​

This recipe works best when made and served right away. Freezing/chilling then reheating means the beef won't be crispy. However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry.

Ingredient swaps

This recipe also works great with leftover roasted meat - you can use cooked and sliced/shredded pieces of chicken, duck, roast beef or my personal favourite - roast lambin this dish. Cook in the same way as you would the raw steak (you need to cook it for the same amount of time to get the coating nice and crispy).

Nutritional information is per serving and doesn't include rice or garnishes