Crispy Chilli Beef
This Crispy Chilli Beef recipe brings all the incredible flavors and textures you love from your go-to takeout spot, but it's homemade, super easy, and ready in a flash. Thin strips of tender sirloin are perfectly coated and fried to an irresistible crisp, then tossed in a vibrant, glossy sauce with fresh veggies and a delightful kick of ginger and chili.
Equipment
- Medium bowl
- Small bowl
- Large bowl
- Small Pan or Wok
- Slotted spoon
- paper towel-lined plate
- Large Frying Pan or Wok
- Pot
Ingredients
For the Beef and Marinade
- 200 g Sirloin Steak fat trimmed
- 1 tbsp Sesame Oil
- 0.5 tsp Caster Sugar
- 2 tbsp Soy Sauce
- 1 egg Small Egg
- 170 g Cornflour (Cornstarch)
- salt and pepper for seasoning
- 120 ml Vegetable Oil for frying
For the Vegetables and Aromatics
- 1 small Carrot cut into thin short sticks
- 0.5 red pepper Red Pepper cut into thin short slices
- 25 g Ginger peeled and very finely chopped
- 4 cloves Garlic Cloves peeled and very finely chopped
- 1 chilli Red Chilli sliced into thin rounds
For the Sauce
- 2 tbsp Tomato Ketchup
- 5 tbsp Rice Vinegar
- 2 tbsp Runny Honey
- 1 tsp Brown Sugar
- 1 tbsp Dark Soy Sauce
For Garnish and Serving
- 1 spring onion Spring Onion sliced
- pinch Sesame Seeds for garnish
- 150 g White Long Grain Rice to serve
Instructions
- Step 1: Marinate the Beef: Slice sirloin steak into thin, bite-sized strips. In a medium bowl, whisk together the sesame oil, caster sugar, and 2 tablespoons of soy sauce. Add your beef strips, mix to coat, and set aside for 15-30 minutes.
- Step 2: Make the Sauce: In a separate small bowl, combine the tomato ketchup, honey, rice vinegar, dark soy sauce, and brown sugar. Whisk until perfectly smooth and set aside.
- Step 3: Prepare Vegetables and Aromatics: Julienne your carrot and slice red pepper into thin strips. Finely chop ginger and garlic. Slice red chili into thin rounds, leaving seeds in for more heat if desired. Arrange all prepped ingredients on a plate.
- Step 4: Cook the Rice: Start cooking your white long grain rice now, following package instructions, so it's ready when the beef is done.
- Step 5: Coat the Beef: Crack the small egg into the marinated beef bowl and mix thoroughly. In a large bowl, season cornflour with a generous pinch of salt and pepper. Add beef strips and toss until completely coated, shaking off any excess flour.
- Step 6: Fry the Beef: Heat the vegetable oil in a small pan or a wok over medium-high heat until hot. Carefully fry the beef in batches (about one-third at a time) for approximately 3 minutes per batch, or until golden brown and cooked through. Do not overcrowd the pan. Use a slotted spoon to transfer crispy beef to a paper towel-lined plate to drain excess oil.
- Step 7: Cook Vegetables and Combine: Pour out most frying oil, leaving about 1 tablespoon. Heat the remaining oil in a large frying pan or wok over high heat. Add carrot, red pepper, ginger, garlic, and sliced chili. Stir-fry vigorously for just 30 seconds. Pour in the prepared sauce and bring to a vigorous boil for 1 minute until thickened. Finally, add crispy beef strips back into the pan and toss gently to coat completely.
- Step 8: Serve: Spoon your crispy chilli beef and vegetables over a generous serving of hot, steamed white rice. Garnish with a sprinkle of sliced spring onion and a pinch of sesame seeds. Serve immediately.
Notes
To ensure your Crispy Chilli Beef is perfect every time, aim for uniform, thin strips when cutting beef. Fry in small batches to maintain high oil temperature and ensure crispiness, and drain immediately on paper towels to absorb excess oil. Have all ingredients prepped (mise en place) before starting to cook, as stir-frying is fast. Feel free to adjust the sauce's sweetness or tanginess to your liking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best reheating, use a hot oven (around 375°F or 190°C) for 5-10 minutes, or an air fryer, to bring back the crunch.