Name: Crispy Chilli Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
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 preferred 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 (use tomato paste in the US); 6 tbsp caster sugar or superfine sugar; 2 tbsp tomato ketchup; 2 tbsp sweet chilli sauce (preferably Thai-style)

Ingredients

Beef Coating

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

For Frying

4 ½ tbsp sunflower oil, divided

Sauce and Vegetables

1 medium onion, peeled and sliced into thin strips
1 red chilli, finely sliced (discard seeds if preferred 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 (use tomato paste in the US)
6 tbsp caster sugar or superfine sugar
2 tbsp tomato ketchup
2 tbsp sweet chilli sauce (preferably Thai-style)

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Instructions

Coat the Beef: Place the thin-cut sirloin steak strips in a bowl and add the egg. Mix thoroughly to coat all the steak strips evenly in egg.
Add Dry Ingredients: Sprinkle cornflour, salt, black pepper, and white pepper over the coated steak. Toss everything together until the steak strips are thoroughly coated with a sticky mixture.
Heat the Oil: Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until the oil is very hot.
Fry the Beef in Batches: To achieve maximum crispiness, add half the beef strips into the hot oil, spreading them out for even frying. Fry for approximately 5-6 minutes, allowing the strips to turn dark brown and crispy, stirring gently 3-4 times to avoid breaking the crisp coating.
Drain the Beef: Remove the crispy beef with a slotted spoon or tongs and place on a bowl lined with kitchen paper to absorb excess oil. Repeat frying the second batch with 1 tablespoon of oil.
Sauté Vegetables: Add the remaining ½ tablespoon of oil to the pan, reduce heat to medium, and add the sliced onion. Cook for 2 minutes until softened.
Add Aromatics: Stir in the finely sliced red chilli, minced ginger, and minced garlic. Cook while stirring continuously for 30 seconds to release their flavors.
Create the Sauce: Pour in rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase heat to high and let the sauce bubble gently for a couple of minutes until it begins to reduce and thicken slightly.
Combine and Heat Through: Return the crispy beef to the pan with the sauce. Stir well to coat all beef strips and cook for 1-2 minutes until the beef is heated through and flavors are combined.
Serve: Serve immediately with cooked rice or noodles for a complete meal.

Notes

You can adjust the level of heat by removing chilli seeds before slicing.
For a gluten-free version, use gluten-free soy sauce.
Work quickly when frying the beef to maintain the oil temperature for best crispiness.
Tomato puree can be substituted with tomato paste in the US, but adjust sugar to balance acidity if needed.
Adding a pinch of white pepper gives an authentic subtle heat different from black pepper.

Author: Daisy
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Frying
Cuisine: Asian, Chinese