Crispy Chilli Beef (Printable)
Tender beef strips fried until golden, then tossed in a spicy-sweet sauce with crisp peppers and aromatics.
# What You’ll Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornflour (cornstarch)
03 - 1 tbsp plain flour
04 - ½ tsp salt
05 - ¼ 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 tomato 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 spring onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh coriander leaves (optional)
# Steps:
01 - Combine cornflour, plain flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat thoroughly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Fry beef strips in batches for 3-4 minutes until golden brown and crispy. Remove and drain on kitchen paper.
03 - Whisk together soy sauce, sweet chilli sauce, rice vinegar, tomato ketchup, dark brown sugar, and sesame oil in a small bowl until sugar dissolves.
04 - Leave 1 tablespoon oil in the wok. Stir-fry garlic, onion, bell peppers, and red chilli over high heat for 2 minutes until just softened.
05 - Pour sauce into wok and simmer for 1 minute. Add crispy beef and toss quickly to coat evenly. Stir in spring onions. Serve immediately topped with sesame seeds and fresh coriander.
# Expert Advice:
01 -
- The contrast between the crunchy beef and sticky spicy sauce hits every craving at once
- It comes together faster than waiting for the delivery driver plus you control exactly how spicy it gets
02 -
- Double frying the beef for one minute after the initial fry creates next level crunchiness that lasts through the sauce
- Have everything prepped before you start because once the wok is hot the recipe moves fast and waiting creates mushy beef
03 -
- Slice your beef when its slightly frozen for paper thin cuts that cook evenly and stay tender
- Keep your wok smoking hot throughout the vegetable stage for that authentic restaurant smoky flavour