Crispy Chilli Beef (Print-Friendly Version)
Crispy fried beef strips tossed in a glossy sweet-spicy sauce that rivals your favorite Chinese restaurant version.
# What You'll Need:
→ Crispy Beef
01 -
360g sirloin steak, thinly sliced into strips
02 -
1 small egg
03 -
4 tablespoons cornflour (cornstarch)
04 -
¼ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
⅛ teaspoon white pepper
07 -
4½ tablespoons sunflower oil, divided
→ Sauce
08 -
1 medium onion, thinly sliced
09 -
1 red chilli, finely sliced (seeds removed for less heat)
10 -
1 teaspoon minced fresh ginger
11 -
3 garlic cloves, minced
12 -
2 tablespoons rice vinegar
13 -
3 tablespoons dark soy sauce
14 -
2 tablespoons tomato puree (paste)
15 -
6 tablespoons caster sugar (superfine sugar)
16 -
2 tablespoons tomato ketchup
17 -
2 tablespoons Thai-style sweet chilli sauce
# How to Make It:
01 -
Place the beef strips in a mixing bowl, add the egg, and toss to coat evenly. Add cornflour, salt, black pepper, and white pepper. Mix until the beef is fully coated, ensuring a sticky texture.
02 -
Heat 3 tablespoons of sunflower oil in a wok over high heat. Once hot, fry half the beef strips, spacing them out to prevent steaming. Fry for 5–6 minutes, turning occasionally, until crispy and browned. Transfer to a plate lined with paper towels. Repeat with the remaining beef, adding 1 tablespoon of oil if necessary.
03 -
Add the remaining ½ tablespoon of sunflower oil to the same pan and heat over medium. Add the sliced onion and cook for 2 minutes until softened. Add the chilli, ginger, and garlic, stirring for 30 seconds until fragrant.
# Additional Tips:
01 -
Thin-cut sirloin ensures the beef gets crispy while staying tender. Slice thicker cuts thinly across the grain for the best texture. Avoid overcrowding the pan to maintain crispness.
02 -
Freezing the beef for 30 minutes before slicing makes it easier to cut thinly and improves texture.
03 -
Serve immediately for the crispiest and freshest results.