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!
PREPARATION TIME
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
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,⅛ 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.
Perfect crispy strips of beef in a tangy spicy sauce. Crispy Chilli Beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to!
0 seconds of 5 minutes, 45 secondsVolume 90%
Nutritional information is per serving and doesn’t include rice or garnishes
NUTRITION
Calories: 472kcalCarbohydrates: 37gProtein: 21gFat: 26gSaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 1141mgPotassium: 469mgFiber: 1gSugar: 26gVitamin A: 247IUVitamin C: 20mgCalcium: 31mgIron: 3mg
