Crispy Chilli Beef (Printable Version)
Golden crispy beef strips coated in sweet spicy chilli sauce with fresh vegetables
# What You’ll Need:
→ Beef and Coating
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose 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 chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp tomato ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil
→ Vegetables and 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 chili, thinly sliced
19 - 2 green onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves
# Directions:
01 - Combine cornstarch, flour, salt, and black pepper in a bowl. Dip beef strips into beaten egg, then coat evenly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Fry beef in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until sugar dissolves.
04 - Pour off most oil, leaving 1 tablespoon in wok. Stir-fry garlic, onion, bell peppers, and red chili over high heat for 2 minutes until slightly softened.
05 - Pour sauce into wok and simmer for 1 minute. Add crispy beef and toss quickly to coat. Stir in green onions. Serve immediately topped with sesame seeds and cilantro.
# Top Tips:
01 -
- The beef stays improbably crispy even after being tossed in that glossy, sticky sauce
- You will never want to order takeaway again once you master this at home
02 -
- Double frying the beef for just 1 minute extra makes it stay crispy longer
- Overcrowding the pan drops the oil temperature and makes the beef soggy
03 -
- Have your sauce whisked and vegetables prepped before you start frying the beef
- A wire cooling rack beats kitchen paper for keeping fried foods crispy