Chinese crispy chilli beef recipe
Don't call the takeaway, this delicious Chinese crispy chilli beef recipe is so worth making at home. Plus, it's really easy and quick to make!
Ingredients
- 360g medallion steak sliced against the grain into thin strips
- 1 egg
- 6 tablespoons of cornflour
- 1/2 teaspoon of salt
- 1/2 teaspoon of white pepper
- 4 tablespoons of vegetable oil
- 1 tablespoon of sesame seeds
- 3 tablespoons of sweet chilli sauce
- 1 1/2 tablespoons of apple cider vinegar
- 3 tablespoons of ketchup
- 3 tablespoons of light soy sauce
- 2 tablespoons of water
- 2 cloves of garlic pressed
- 2 teaspoons of sriracha sauce or hot sauce more if you like it spicy
Instructions
- In a mixing bowl, add the strips of steak and add the egg. Using your hands, mix them together and make sure all the steak is coated in the egg.
- Add the 6 tablespoons of cornflour, and the salt and the pepper. Combine well, ensuring the cornflour is coating the steak well. The mixture will be sticky.
- Heat the oil in a large frying pan or wok on a high heat until very hot around 3-4 minutes. Test a small piece of beef in the oil, and when it sizzles, the oil is ready
- Carefully add the steak strips one at a time to the hot oil. You will have to separate them from the sticky mixture. It is best to fry the steak in two batches.
- Fry the steak until dark brown and crispy for around 5-6 minutes, giving a few stirs in between. Don't move them around too much.
- Using a slotted spoon, remove the beef and place the steak strips onto a kitchen towel to drain any excess oil.
- Meanwhile, combine the sweet chilli sauce, soy sauce, ketchup, apple cider vinegar, garlic, Schricha sauce, water and combine.
- In a clean frying pan, add the sauce and simmer over a medium heat for around 3-4 minutes. The sauce will begin to thicken and get sticky.
- Add the crispy beef to the sauce and stir through so all the steak is coated in the sticky, chilli sauce.
- Before serving, sprinkle the sesame seeds on top and serve immediately.
Notes
My top tip: The secret to restaurant-quality crispy chilli beef is dark brown beef. Don't be afraid to let it fry until it looks almost burnt. That's when you get the best crunch and flavour.
Oil temperature matters: Too cool and your beef will be greasy. Too hot and it'll burn before the inside cooks. Heat for 3-4 minutes on high, then test with a small piece. When it sizzles immediately, you're ready.
Sauce consistency: If your sauce seems too thick, add a splash more water. Too thin? Let it simmer for another minute or two. You want it sticky but still pourable.
Nutrition
Calories: 522kcal