Crispy Chilli Beef (Printer-Friendly Layout)
Crispy beef strips tossed in a glossy, sweet-tangy sauce with the perfect kick of heat. Better than your favorite takeout!
# Ingredients You'll Need:
→ For the Crispy Beef
01 -
360g (about ¾ lb) thin-cut sirloin steaks, sliced into thin strips
02 -
1 small egg
03 -
4 tablespoons cornflour (cornstarch)
04 -
¼ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
⅛ teaspoon white pepper
07 -
4½ tablespoons sunflower oil, divided
→ For the Sauce
08 -
1 medium onion, thinly sliced
09 -
1 red chilli, finely sliced (remove seeds for less heat)
10 -
1 teaspoon minced fresh ginger
11 -
3 garlic cloves, minced
12 -
2 tablespoons rice vinegar
13 -
3 tablespoons dark soy sauce
14 -
2 tablespoons tomato puree (tomato paste)
15 -
6 tablespoons caster sugar (or superfine sugar)
16 -
2 tablespoons tomato ketchup
17 -
2 tablespoons Thai-style sweet chilli sauce
# Step-by-Step Instructions:
01 -
Place the thin beef strips in a mixing bowl and add the egg. Toss well to make sure every piece of beef is evenly coated in egg. Add the cornflour, salt, black pepper, and white pepper to the bowl and mix until all the beef is coated. The mixture should be sticky and tacky—this is what helps the beef crisp up nicely.
02 -
Heat 3 tablespoons of oil in a large frying pan or wok over high heat. Once the oil is very hot, add half of the beef, piece by piece, spacing them out so they crisp instead of steam. Fry for about 5–6 minutes, turning the beef just a few times so it gets deeply browned and crunchy. Remove with tongs or a slotted spoon and transfer to a plate lined with paper towels. Repeat with the remaining beef, adding another tablespoon of oil to the pan if needed.
03 -
Once all the beef is cooked, add the last ½ tablespoon of oil to the same pan and turn the heat to medium. Toss in the sliced onion and cook for about 2 minutes, just until it softens slightly. Add the chilli, ginger, and garlic, stirring constantly for about 30 seconds until fragrant.
# Extra Tips and Tricks:
01 -
Using thin-cut sirloin helps the beef get super crispy while staying tender on the inside. If you're using a thicker cut, slice it very thinly across the grain to keep the texture right.
02 -
For extra crispy results, don't overcrowd the pan—cook the beef in batches and give it space to fry properly.
03 -
If you have time, chilling the sliced beef in the freezer for about 30 minutes before coating makes it easier to slice thinly and keeps the texture chewy yet crisp when fried.
04 -
This dish is meant to be served hot and crisp, so plan to eat it fresh rather than reheating leftovers.