Description
This Crispy Chilli Beef recipe features thin strips of sirloin steak fried until golden and crispy, then tossed in a bold, sticky-sweet, and spicy sauce. A homemade version of a Chinese takeaway favorite—ready in just 30 minutes.
Ingredients
- 360 g (¾ lbs) thin-cut sirloin 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
- 1 red chilli, finely sliced (remove seeds for less heat)
- 1 tsp minced ginger
- 3 garlic cloves, 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 preferred)
Instructions
- Place the sliced steak in a bowl, add the egg, and mix to coat.
- Add cornflour, salt, black pepper, and white pepper. Toss until beef is coated in a sticky batter.
- Heat 3 tbsp of sunflower oil in a wok or large frying pan over high heat until hot.
- Add half the beef strips individually to the oil. Fry for 5–6 minutes, stirring only occasionally until beef is dark and crispy.
- Remove with a slotted spoon and place on paper towels. Repeat with remaining beef, adding another tablespoon of oil if needed.
- Lower heat to medium and add remaining ½ tbsp of oil. Sauté sliced onion for 2 minutes until slightly softened.
- Add sliced red chilli, ginger, and garlic. Stir-fry for 30 seconds.
- Add rice vinegar, soy sauce, tomato puree, sugar, ketchup, and sweet chilli sauce. Turn heat to high and simmer for 2–3 minutes until slightly reduced.
- Return crispy beef to the pan. Toss to coat and heat through for 1–2 minutes.
- Serve hot with rice or noodles.
Notes
- Use thin-cut sirloin for best crisp texture and quick cooking.
- Adjust heat by using fewer chilli slices or removing seeds.
- Don’t overcrowd the pan when frying; fry in batches for maximum crispiness.
- Can be served with jasmine rice, egg-fried rice, or stir-fried noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: undefined
- Method: undefined
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 530
- Sugar: 30g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: undefined
- Protein: 30g
- Cholesterol: undefined
