Description
Crispy Sweet Chilli Beef is a quick and easy Asian-inspired dish featuring golden-fried beef strips tossed in a sweet and spicy chilli sauce. This recipe delivers bold flavor and crunchy texture, perfect for a satisfying dinner or casual entertaining.
Ingredients
- For the Beef:
- 200 g rump or sirloin steak (or any tender steak cut)
- 1 egg
- 1 cup cornstarch or potato starch
- For the Marinade:
- 1 tbsp light soy sauce
- 1 tsp ginger garlic paste
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp white pepper
- For the Stir-Fry Sauce:
- 3 tbsp sweet chilli sauce
- 2 tbsp ketchup
- 2 tbsp light soy sauce
- 1 tsp vinegar (white or rice)
- 1 tbsp sugar
- ½ tsp salt
- Vegetables:
- ½ sweet onion, sliced
- ½ bell pepper, sliced
- 2–3 spring onions, chopped
- 2–3 bird’s eye or hot chillies, sliced
Instructions
- Instructions:
- Marinate the Beef: Slice beef thinly against the grain. Combine with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. Marinate for 15 minutes.
- Make the Sauce: Mix sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt in a bowl. Set aside.
- Coat the Beef: Add an egg to the marinated beef and mix. Coat the beef with cornstarch, ensuring pieces don’t clump.
- Fry the Beef: Heat oil to 175°C (350°F) and deep-fry beef in batches until golden and crispy. Drain well.
- Stir-Fry Vegetables: In a hot wok, stir-fry onion and bell pepper for 1–2 minutes.
- Combine: Add crispy beef to the wok with the veggies. Pour in the sauce and stir-fry for another 1–2 minutes. Add spring onions and sliced chillies. Serve hot.
Notes
- For extra crunch, double-fry the beef.
- You can use potato starch instead of cornstarch for a different texture.
- Adjust the spice level by changing the number or type of chillies.
- Avoid overcrowding the pan while frying to keep beef crispy.
- Use a wire rack instead of paper towels to maintain crispiness.
