Prepare to embark on a culinary adventure with our Crispy Chilli Beef recipe. Delightfully crunchy sirloin steak strips are coated in a flavorful blend of spices, then tossed in a mouthwatering sweet and spicy sauce that will leave you craving more. This dish is a perfect fusion of textures and tastes, guaranteed to spice up your dinner routine and impress your taste buds.
In our household, Crispy Chilli Beef holds a special place as a beloved family favorite. It all began one lazy Sunday afternoon when my husband and I were craving something bold and flavorful for dinner. As we scrolled through various recipes online, we stumbled upon a version of Crispy Chilli Beef that caught our eye. With eager anticipation, we gathered the ingredients and set to work in the kitchen. The aroma of sizzling steak and fragrant spices filled the air, tantalizing our senses and sparking our appetites. When the dish was finally ready, we gathered around the table to enjoy our creation. With the first bite, we were hooked. The crispy texture of the beef paired perfectly with the tangy sweetness of the sauce, creating a symphony of flavors that left us wanting more. From that day on, Crispy Chilli Beef became a regular feature on our weekly menu, bringing joy and excitement to our dinner table every time.
Why This Crispy Chilli Beef Recipe Will Amaze You:
- Perfectly crispy steak strips: Thin-cut sirloin steaks are coated in egg and cornflour, then fried to golden perfection for an irresistible crunch.
- Flavor-packed sauce: A savory blend of soy sauce, rice vinegar, and tomato puree, sweetened with caster sugar and tomato ketchup, creates a deliciously sticky glaze that coats every bite.
- Quick and easy to make: With simple ingredients and straightforward instructions, this recipe is perfect for busy weeknights or casual dinners with family and friends.
- Customizable heat level: Adjust the amount of chili according to your preference to dial up or down the spice level to suit your taste.
Ingredients:
- 360 grams (¾ lbs) thin-cut sirloin steaks, thinly sliced
- 1 small egg
- 4 tablespoons cornflour (cornstarch)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon white pepper
- 4 ½ tablespoons sunflower oil, divided
- 1 medium onion, thinly sliced
- 1 red chili, finely sliced (seeds removed for less heat)
- 1 teaspoon minced ginger
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 3 tablespoons dark soy sauce
- 2 tablespoons tomato puree
- 6 tablespoons caster sugar (or superfine sugar)
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chili sauce
Directions:
- In a bowl, mix together the thinly sliced steak, egg, cornflour, salt, black pepper, and white pepper until well coated.
- Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. Fry the coated steak in batches until dark brown and crispy. Remove from the pan and set aside.
- Add the remaining 1 ½ tablespoons of oil to the pan and reduce the heat to medium. Cook the sliced onion for 2 minutes until slightly softened.
- Add the sliced chili, minced ginger, and minced garlic to the pan and cook for 30 seconds.
- Stir in the rice vinegar, dark soy sauce, tomato puree, sugar, tomato ketchup, and sweet chili sauce. Let the sauce bubble for a couple of minutes until it starts to reduce.
- Return the cooked beef to the pan and stir to coat in the sauce. Heat through for 1-2 minutes.
- Serve the crispy chilli beef with rice or noodles and enjoy the explosion of flavors!
Notes:
- For a milder flavor, remove the seeds from the chili before slicing.
- Feel free to customize the level of spice by adjusting the amount of chili used.
- Serve with steamed rice or noodles for a complete meal.
