Get ready to wow your taste buds with this sensational Crispy Chilli Beef recipe! This dish combines succulent strips of sirloin steak with a perfectly balanced, sweet, and spicy sauce. The crispy texture and bold flavors make it a must-try for any dinner table. Whether you’re hosting a dinner party or looking for a special meal for your loved ones, this recipe will not disappoint.
In our household, Crispy Chilli Beef has quickly become a beloved favorite. My husband raves about it every time I make it, and it’s always a hit with the kids. The first time I cooked this dish, it was a cold, rainy evening. The inviting aroma filled the kitchen, and by the time we sat down to eat, everyone was eagerly anticipating the meal. Since then, it has become a go-to recipe for those cozy family dinners. The combination of crispy beef and the rich, tangy sauce is simply irresistible, and it’s one of those dishes that brings everyone to the table with smiles on their faces.
Why This Crispy Chilli Beef
- Unique Texture: The beef is fried to a perfect crisp, offering a delightful crunch in every bite.
- Bold Flavors: The sauce is a harmonious blend of sweet, spicy, and tangy notes, made with rice vinegar, soy sauce, and sweet chilli sauce.
- Simple Ingredients: Made with easy-to-find ingredients like sirloin steak, onions, garlic, and ginger.
- Quick and Easy: Despite its gourmet taste, this recipe is straightforward and can be prepared in under 30 minutes.
Ingredients:
- 360 g (¾ lbs) thin-cut sirloin steaks (approx. 3 thin 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 (discard seeds if you prefer less heat)
- 1 tsp minced ginger
- 3 garlic cloves, peeled and minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree (paste)
- 6 tbsp caster sugar (superfine sugar)
- 2 tbsp tomato ketchup
- 2 tbsp sweet chilli sauce (Thai-style)
Directions:
- Prepare the Steak: Place the steak strips in a bowl and add the egg. Mix thoroughly to coat the steak in the egg.
- Season and Coat: Add the cornflour, salt, black pepper, and white pepper. Toss to coat the steak. The mixture will be sticky.
- Fry the Steak: Heat 3 tbsp of the sunflower oil in a large frying pan or wok over high heat until very hot. Work in batches if necessary. Add half the beef, one strip at a time, spreading it out. Fry until dark brown and crispy, about 5-6 minutes, stirring occasionally. Remove the beef with a slotted spoon and place in a bowl lined with kitchen roll to soak up excess oil. Repeat with the remaining beef, adding another tablespoon of oil if needed.
- Cook the Vegetables: Once all the beef is cooked, add the remaining ½ tbsp of oil to the pan and reduce the heat to medium. Add the sliced onion and cook for 2 minutes until slightly softened.
- Add Aromatics: Add the finely sliced chilli, minced ginger, and minced garlic to the pan. Cook while stirring for 30 seconds.
- Make the Sauce: Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce. Increase the heat and let it bubble for a couple of minutes until the sauce starts to reduce slightly.
- Combine and Serve: Add the beef back to the pan, stir to coat in the sauce, and heat through for 1-2 minutes. Serve hot with rice or noodles.
Notes:
- Substitutions: You can substitute the sirloin with flank steak or even chicken strips if you prefer.
- Cooking Tips: Ensure the oil is very hot before adding the beef to achieve the perfect crispy texture. Avoid overcrowding the pan to maintain the oil temperature.
- Nutritional Info: This dish is high in protein and offers a balance of sweet and spicy flavors, making it both satisfying and delicious.
