Crispy Chilli Beef (Printable)
Golden crispy beef tossed in spicy sweet chilli sauce with peppers, onions and aromatic garlic.
# What You'll Need:
→ Beef Preparation
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1 egg, lightly beaten
07 - Vegetable oil, for deep frying
→ Sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chilli sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil
→ Vegetables & Aromatics
14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chilli, thinly sliced
19 - 2 green onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves (optional)
# Step-by-step:
01 - Combine cornstarch, flour, salt, and pepper in a shallow bowl. Dip beef slices into beaten egg, then coat thoroughly with flour mixture. Shake off excess coating.
02 - Heat 2 inches of vegetable oil in a deep pan or wok to 350°F. Fry beef in small batches for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain.
03 - Whisk together soy sauce, sweet chilli sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until sugar dissolves completely.
04 - Leave 1 tablespoon oil in the wok. Over high heat, stir-fry garlic, onion, bell peppers, and red chilli for 2 minutes until vegetables are crisp-tender.
05 - Pour sauce into wok and simmer for 1 minute until slightly thickened. Add crispy beef and toss quickly to coat. Stir in green onions. Serve immediately topped with sesame seeds and cilantro.
# Expert Advice:
01 -
- You get that restaurant quality crunch at home without the takeaway price tag or waiting time
- The sauce balances sweet heat and tang perfectly so every bite is addictive
02 -
- Crowding the wok when frying beef makes the coating soggy, so work in small batches for proper crisping
- Adding the beef last and tossing quickly keeps that crunch from disappearing into the sauce
03 -
- Use a spider or slotted spoon to remove beef from oil without breaking the crispy coating
- Serve immediately over steamed jasmine rice to soak up every drop of sauce