Irresistibly Crispy Chilli Beef: A Flavor Explosion

Transform your dinner routine with this Crispy Chilli Beef recipe. Succulent strips of sirloin steak are coated, fried to perfection, and tossed in a sweet, spicy, and tangy sauce. This dish offers a delightful crunch in every bite and is perfect for those nights when you crave something bold and satisfying.

Crispy Chilli Beef has quickly become a standout favorite in our home. I still remember the first time I made it – the kitchen was filled with the enticing aromas of garlic, ginger, and soy sauce. My husband and kids were drawn in, eagerly awaiting dinner. The first bite was met with wide-eyed amazement and immediate requests for seconds. Now, it’s a staple for our weekend dinners, often served with a side of steamed rice or noodles.

Why This Crispy Chilli Beef?

Perfectly Crispy: The beef strips are fried to a beautiful crispiness, creating a satisfying texture with every bite.
Bold Flavors: A combination of soy sauce, rice vinegar, tomato puree, and sweet chilli sauce results in a sauce that is sweet, spicy, and tangy.
Simple Ingredients: Using common pantry staples, this dish is easy to prepare yet delivers restaurant-quality flavor.
Versatile Pairings: This dish pairs wonderfully with rice, noodles, or even a fresh green salad.

Ingredients:

360g (¾ lb) thin-cut sirloin steaks (approximately 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
67.5ml (4 ½ tbsp) sunflower oil, divided
1 medium onion, peeled and sliced into thin strips
1 red chilli, finely sliced (discard seeds for 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 for US)
6 tbsp caster sugar (superfine sugar)
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce (Thai-style)

Directions:

Place the steak strips in a bowl and add the egg. Mix well to coat the steak in the egg.
Add the cornflour, salt, black pepper, and white pepper to the bowl. Toss to coat the steak evenly. The mixture will be sticky.
Heat 3 tbsp of the sunflower oil in a large frying pan or wok over high heat until very hot. Work in two batches to fry the beef.
When the oil is hot, add half of the beef strips one at a time and spread them out. Fry until dark brown and crispy, about 5-6 minutes, stirring occasionally.
Use a slotted spoon or tongs to remove the beef from the pan and place it in a bowl lined with kitchen paper to soak up excess oil.
Add another tablespoon of oil and repeat the frying process with the remaining beef.
After removing the second batch of beef, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
Add the sliced onion to the pan and cook for about 2 minutes until slightly softened.
Add the finely chopped chilli, minced ginger, and minced garlic. Cook, stirring, for 30 seconds.
Add the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce to the pan. Increase the heat and let it bubble for a couple of minutes until the sauce starts to reduce slightly.
Return the beef to the pan, stir to coat with the sauce, and heat through for 1-2 minutes until hot.
Serve the Crispy Chilli Beef with rice or noodles.

Notes:

Beef Alternatives: You can use other cuts of beef like flank steak or ribeye for this recipe.
Vegetable Additions: Feel free to add some bell peppers or snap peas for extra crunch and color.
Adjusting Heat: For a milder version, reduce the amount of chilli or omit the seeds.
Serving Suggestions: This dish pairs well with jasmine rice, lo mein noodles, or even cauliflower rice for a low-carb option.