Description
A homemade takeaway-style crispy chilli beef that’s crunchy, tender, and coated in a glossy sweet-spicy sauce.
Ingredients
- 360 g (¾ lb) thin-cut sirloin steaks, 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
- 1 medium onion, peeled and sliced into thin strips
- 1 red chilli, finely sliced (remove seeds for milder heat)
- 1 tsp minced ginger
- 3 garlic cloves, peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato purée (tomato paste for US)
- 6 tbsp caster (superfine) sugar
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style)
Instructions
- Place steak in freezer ~30 minutes to firm, then slice thinly. Toss strips with beaten egg until lightly coated; add cornflour, salt, black pepper, and white pepper and toss to coat evenly.
- Heat a shallow layer of oil in a large frying pan over medium-high. Fry beef in batches (do not overcrowd) for 5–6 minutes per batch until dark golden and crisp. Drain on paper towels.
- Remove excess oil leaving ~1 tsp. Add sliced onion and cook until softened, then add red chilli, ginger, and garlic and cook briefly.
- Stir in rice vinegar, dark soy sauce, tomato purée, sugar, ketchup, and sweet chilli sauce. Bubble for a few minutes until sauce reduces slightly and becomes glossy.
- Return crispy beef to the pan, toss quickly to coat, and serve immediately with rice, noodles, or stir-fried vegetables.
Notes
Slice the beef very thinly; fry in batches to keep crispness; serve immediately for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired