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Crispy Chilli Beef Recipe

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3.9 from 8 reviews

A flavorful and crispy chilli beef recipe featuring thin-cut sirloin strips coated in a crispy cornflour batter, stir-fried to perfection with a tangy, spicy sauce made from soy, tomato, vinegar, and sweet chilli. Perfect for a quick 30-minute meal served with rice or noodles.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Ingredients

Beef and Coating

  • 360 g (¾ lbs) thin-cut sirloin steaks (approx 3 thin steaks, cut into thin strips)
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp white pepper
  • 4 ½ tbsp sunflower oil (divided)

Vegetables and Aromatics

  • 1 medium onion (peeled and sliced into thin strips)
  • 1 red chilli (finely sliced – seeds discarded if a milder heat is preferred)
  • 1 tsp minced ginger
  • 3 garlic cloves (peeled and minced)

Sauce

  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree (or tomato paste if in the US)
  • 6 tbsp caster sugar (or superfine sugar)
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce (Thai-style recommended)

Instructions

  1. Prepare the Beef: Place the steak strips in a bowl and add the small egg. Mix well to thoroughly coat each piece of steak in the egg.
  2. Coat with Cornflour: Add the cornflour, salt, black pepper, and white pepper to the bowl. Toss everything together until the steak strips are evenly coated; the mixture will feel sticky.
  3. Heat Oil for Frying: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until very hot, indicating it’s ready for frying.
  4. Fry the Beef in Batches: Work in two batches for best results. Add half the beef strips to the hot oil, spreading them out individually. Fry without stirring too much to allow crisping, for about 5 to 6 minutes, stirring 3 to 4 times to get evenly crispy, dark brown beef.
  5. Drain Cooked Beef: Use a slotted spoon or tongs to remove the beef from the pan and transfer it to a bowl lined with kitchen paper to absorb excess oil. Repeat with the remaining oil and beef strips.
  6. Sauté Onions: Add the remaining ½ tablespoon of oil to the pan and reduce the heat to medium. Add the sliced onions and cook for 2 minutes until slightly softened.
  7. Add Aromatics: Stir in the finely sliced chilli, minced ginger, and minced garlic. Cook and stir for about 30 seconds until fragrant.
  8. Make the Sauce: Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Turn up the heat and allow the sauce to bubble gently for a couple of minutes until it thickens slightly.
  9. Combine Beef and Sauce: Return the crispy beef strips to the pan. Stir well to coat the beef with the sauce. Heat through for 1 to 2 minutes until the beef is hot and the flavors are melded.
  10. Serve: Serve immediately with steamed rice or noodles for a complete meal.

Notes

  • Work in batches while frying to ensure the beef crisps up properly without overcrowding the pan.
  • Discard chilli seeds if you prefer a milder heat level.
  • You can substitute sunflower oil with vegetable or peanut oil for frying.
  • Use tomato paste if tomato puree is not available in your region.
  • This dish pairs well with jasmine rice or egg noodles.

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