Description
Crispy Chilli Beef is a flavorful Chinese-inspired stir-fry featuring tender beef strips marinated and coated in cornflour, fried to a perfect crisp, then tossed with a tangy, sweet, and slightly spicy sauce. Served with vegetables and your choice of rice or noodles, this recipe offers a delightful balance of textures and tastes, ideal for a satisfying weeknight dinner.
Ingredients
Units
Scale
Sauce
- 3 tbsp Sweet Chilli Sauce
- 2 1/2 tbsp Honey
- 2 tbsp Tomato Ketchup
- 2 tbsp Rice Vinegar (sub apple cider vinegar or white wine vinegar)
- 1 1/2 tbsp Light Soy Sauce
Crispy Chilli Beef
- 400g / 14oz Rump or Sirloin Steak (see notes)
- 2 tbsp Light Soy Sauce
- 2 cloves of Garlic, finely grated or very finely diced
- 1 heaped tsp grated or very finely diced Fresh Ginger
- 250g / 9oz Cornflour/Cornstarch, or as needed
- 2 medium Eggs, beaten
- 255ml / 1 cup + 1 tbsp Vegetable Oil, or another oil with a high smoking point e.g. sunflower oil
- 1 medium White Onion, thinly sliced
- 1 large or 2 small Carrots, sliced into thin matchsticks
- 1 Red Chilli, thinly sliced (see notes)
- Rice or Noodles, to serve
Instructions
- Prepare and marinate the beef: Remove any large bits of fat from the beef, then slice into very thin strips. In a mixing bowl, combine the beef strips with the soy sauce, garlic, and ginger. Leave to marinate in the fridge for up to 2 hours, or at room temperature if short on time.
- Coat the beef: Mix 2 tbsp of the cornflour into the marinated beef and leave for a few minutes until sticky. In a separate bowl, place the remaining cornflour. Mix the beaten eggs into the beef mixture, then take each strip and thoroughly coat it in the cornflour, pressing it in well and shaking off excess. Place coated strips on a baking tray. Repeat until all beef is coated.
- Fry the beef: Heat 240ml (1 cup) of oil in a large heavy-based saucepan over medium-high heat until 180°C (356°F). Add half the beef strips, spreading out with tongs. Fry for 2 minutes to allow batter adhesion, then stir-fry for 2-3 more minutes until golden and crispy. Remove to a wire rack over a tray or paper towel. Repeat with remaining beef. Discard oil after frying.
- Make the sauce: Whisk together all sauce ingredients in a small bowl until combined.
- Cook the vegetables and combine: Heat the remaining oil in a pan over medium heat. Add the sliced onion and carrots, frying until they begin to soften. Add the sliced red chilli and fry for another minute. Add the crispy beef and sauce to the pan, tossing to coat and cook until the sauce thickens and clings to the beef.
- Serve: Serve hot with rice or noodles and enjoy your crispy, flavorful chilli beef.
Notes
- Beef: Use rump or sirloin; inexpensive cuts are fine due to thin slicing which ensures tenderness. More marbled cuts are harder to slice thinly without breaking.
- Coating: For maximum crispiness, coat each beef strip individually, pressing cornflour well. If pressed for time, coat in small batches ensuring good coverage.
- Chilli: Use regular red chilli from supermarket packets; remove seeds if you prefer less heat.
- Cookbook: This recipe is featured in the debut cookbook ‘Comfy’.
- Calories: The calorie estimate assumes 1/4 cup oil soaked up and full use of cornflour, possibly an overestimate.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 120 mg
