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Crispy Chilli Beef (with Sweet Chilli)

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Thinly sliced beef coated in a light batter and deep-fried until golden and crispy, then tossed in a sweet chilli sauce with crunchy vegetables for a flavorful and satisfying dish.

Ingredients

  • 360 g sirloin or rump steak, thinly sliced against the grain
  • 1 egg
  • 4 tbsp cornflour (cornstarch)
  • Salt and pepper to taste
  • Oil for deep or shallow frying
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1–2 red chillies, finely sliced (adjust to heat preference)
  • 1 tsp grated ginger
  • 3 garlic cloves, minced
  • Marinade for the beef:
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger-garlic paste
  • ½ tsp sugar
  • ¼ tsp white pepper
  • Stir-fry sauce:
  • 3 tbsp sweet chilli sauce
  • 2 tbsp ketchup
  • 2 tbsp soy sauce (light or dark)
  • 1–2 tbsp rice vinegar or white vinegar
  • 1 tbsp sugar (or brown sugar)
  • Pinch of salt

Instructions

  1. Marinate the beef by combining the sliced beef with all marinade ingredients in a bowl. Let it sit for about 15 minutes.
  2. Crack the egg into the marinated beef and mix to coat. Add cornflour gradually, tossing until the beef is well coated and slightly tacky. Shake off any excess cornflour.
  3. Heat oil for frying to about 175°C (350°F). Fry the beef in batches, making sure not to overcrowd the pan. Cook until the strips are golden and crispy, about 4–6 minutes per batch. Drain on paper towels.
  4. Discard most of the frying oil, leaving about a tablespoon in the pan. Stir-fry the onion, red bell pepper, chillies, ginger, and garlic on medium-high heat for 2–3 minutes until vegetables are slightly softened but still crisp.
  5. Add the stir-fry sauce ingredients to the pan and bring to a simmer, letting the sauce thicken slightly.
  6. Toss the crispy beef strips into the sauce and stir everything together for another 1–2 minutes until the beef is fully coated and heated through.
  7. Serve immediately with steamed rice or noodles.

Notes

  • For a gluten-free version, substitute tamari for soy sauce and make sure the sweet chilli sauce is gluten-free.
  • Double-frying the beef—first at a lower temperature, then again at a higher temperature—can make it extra crispy.
  • You can swap beef for chicken, pork, roasted duck, or lamb—just be sure to slice the meat thinly.
  • Add more heat by including sriracha, chilli paste, or extra fresh chillies in the sauce.

Nutrition

Find it online: https://lauracooks.com/crispy-chilli-beef-with-sweet-chilli/