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Crispy Chilli Beef Recipe

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★★★★★

4.6 from 58 reviews

This Crispy Chilli Beef recipe features thin strips of sirloin steak coated in a light egg and cornflour batter, fried to perfection for a crunchy texture. Tossed in a flavorful homemade Chinese garlic sauce made with soy, vinegar, tomato, and a medley of sweet and spicy elements, this dish delivers a perfect balance of heat and sweetness. Quick to prepare and ideal served with rice or noodles, it’s a fantastic choice for a sumptuous weeknight dinner with a tempting Asian flair.

Ingredients

Scale

Beef and Coating

  • 360g (¾ lb) thin-cut sirloin steak, cut into thin strips
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp white pepper
  • 4 ½ tbsp sunflower oil (divided)

Aromatics

  • 1 medium onion, peeled and sliced into thin strips
  • 1 red chili, finely sliced (seeds discarded if preferred less hot)
  • 1 tsp minced ginger
  • 3 garlic cloves, peeled and minced

Chinese Garlic Sauce

  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree (or paste)
  • 6 tbsp caster sugar (superfine sugar)
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chili sauce

Instructions

  1. Prepare the Steak: In a bowl, place the thin-cut steak strips and add the small egg. Mix thoroughly to coat the beef evenly with the egg. Then add the cornflour, salt, black pepper, and white pepper, stirring well so each strip is coated completely with the cornflour mixture.
  2. Cook the Beef: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. Once the oil is hot, fry the steak strips in batches to avoid overcrowding. Add each strip individually and fry for about 5 to 6 minutes until the beef turns dark brown and crispy. Remove the crispy beef from the pan and place it on a bowl lined with kitchen paper to drain excess oil.
  3. Sauté Aromatics and Make the Sauce: Add the remaining 1 ½ tablespoons of sunflower oil to the pan. Add the sliced onion and cook for 2 minutes until softened. Stir in the sliced red chili, minced ginger, and garlic, cooking for about 30 seconds until fragrant. Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce. Stir well and allow the sauce to bubble gently for 2 to 3 minutes so it thickens slightly.
  4. Combine and Serve: Return the crispy beef to the pan and toss it together with the sauce. Cook for an additional 1 to 2 minutes, ensuring the beef is heated through and evenly coated with the glossy sauce. Serve immediately with steamed rice or noodles for a complete meal.

Notes

  • Use thin-cut sirloin or similar tender steak cuts such as ribeye, flank, or skirt steak for best results.
  • To control the heat, remove chili seeds or adjust the quantity of red chili slices.
  • Fry the beef in batches without overcrowding to maintain crispiness.
  • The sauce can be adjusted to taste by modifying the sugar or chili sauce amounts.
  • This dish pairs excellently with steamed white rice or egg noodles for a classic Chinese takeout experience.
  • Leftover crispy beef is best eaten immediately as it may lose its crisp texture when refrigerated.

Keywords: crispy chilli beef, Chinese garlic sauce, fried beef recipe, Asian stir-fry, crispy beef strips

Find it online: https://tastemadebyclara.com/crispy-chilli-beef-recipe/