Chilli Beef Crispy (Printable Version)
# What You'll Need:
→ Main
01 -
200 g sirloin or rump steak, sliced very thin
02 -
1 egg
03 -
120 g potato or corn starch
04 -
0.5 sweet onion, sliced
05 -
0.5 bell pepper, in strips
06 -
2 spring onions, chopped
07 -
2 bird's eye chillies, chopped
→ Beef Marinade
08 -
1 tbsp light soy sauce
09 -
0.25 tsp white pepper
10 -
1 tsp ginger garlic paste
11 -
1 tsp sesame oil
12 -
0.5 tsp sugar
→ Stir Fry Sauce
13 -
2 tbsp ketchup
14 -
2 tbsp light soy sauce
15 -
1 tbsp sugar
16 -
0.5 tsp salt
17 -
3 tbsp sweet chilli sauce
18 -
1 tsp rice or white vinegar
# How to Make It:
01 -
Slice steak super thin, drop into a bowl, and add soy sauce, white pepper, sugar, sesame oil, and ginger garlic paste. Mix it all up, cover, and stash it to one side for around 15 minutes.
02 -
Grab a bowl and stir together sweet chilli sauce, soy sauce, vinegar, ketchup, sugar, and salt until it’s all mixed up. Set that bowl aside for now.
03 -
Toss the marinated beef with an egg, then coat all the strips really well in starch — try not to let them stick. Shake off the extra powder quickly.
04 -
Heat oil to about 175°C in a deep pan or wok. Fry beef strips in batches till they’re crisp and golden-looking, shouldn’t take more than a minute or two. Use tongs to lift them out and let them drain on some paper towels or a rack.
05 -
Get your wok hot again with a splash of oil. Add onions and get them moving, then put in the bell pepper for a quick toss.
06 -
Toss your fried beef and veggies in the wok, pour over the stir fry sauce, then sprinkle in chillies and spring onions. Give it a good stir over high heat for a couple of minutes so everything's coated and shiny.
07 -
Scoop everything onto plates while it’s still sizzling. Eat it straight away with rice or noodles, or just enjoy as it is.
# Additional Tips:
01 -
Fry the beef in a few batches to keep that lovely crunchy bite, and try to use really fresh steak for the best texture.