Indulge in the perfect harmony of crunch and spice with our Crispy Chili Beef. Tender strips of beef are expertly fried to golden perfection, then tossed in a tantalizing chili glaze that packs a flavorful punch. Experience textures and bold, spicy notes in every irresistible bite.
INGREDIENTS
- ¾ lb thin cut sirloin steaks - - (approx 3 thin steaks) cut into thin strips - 291114
- 1 small egg - 193003
- 4 tbsp cornflour - (cornstarch) - 053231
- ¼ tsp salt - 052100
- ¼ tsp black pepper - 191565
- ⅛ tsp white pepper - 191348
- 4 ½ tbsp olive oil - divided - 053059
- 1 medium onion - peeled and sliced into thin strips - 192237
- 1 red chilli - – finely sliced- discard the seeds if you don't like it too hot - 196073
- 1 tsp minced ginger - 192922
- 3 garlic cloves - - peeled and minced - 192922
- 2 tbsp rice vinegar - 124936
- 3 tbsp dark soy sauce - 087411
- 2 tbsp tomato puree - (tomato paste) - 081109
- 6 tbsp caster sugar - or superfine sugar - 052001
- 2 tbsp tomato ketchup - 080822
- 2 tbsp sweet chilli sauce - - 054069
INSTRUCTIONS
- Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
- Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and ⅛ tsp of white pepper.
- Toss together to coat the steak. It will be a sticky mixture.
- Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
- You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
- Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
- Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
- Once you’ve removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
- Add in the sliced onion and cook for 2 minutes until slightly softened.
- Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
- Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
- Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
- Serve with rice or noodles.
