Description
This Crispy Chilli Beef recipe features thinly sliced rump or sirloin steak marinated in soy sauce, garlic, and ginger, then coated in cornflour and egg before being deep-fried to golden perfection. Tossed in a sweet and tangy chilli sauce with stir-fried onion, carrots, and fresh red chilli, it’s an irresistible Asian-inspired dish perfect to serve with rice or noodles.
Ingredients
Units
Scale
Sauce
- 3 tbsp Sweet Chilli Sauce
- 2 1/2 tbsp Honey
- 2 tbsp Tomato Ketchup
- 2 tbsp Rice Vinegar (or substitute apple cider vinegar or white wine vinegar)
- 1 1/2 tbsp Light Soy Sauce
Crispy Chilli Beef
- 400g / 14oz Rump or Sirloin Steak
- 2 tbsp Light Soy Sauce
- 2 cloves Garlic, finely grated or very finely diced
- 1 heaped tsp Fresh Ginger, grated or very finely diced
- 250g / 9oz Cornflour/Cornstarch (plus extra as needed for coating)
- 2 medium Eggs, beaten
- 255ml / 1 cup + 1 tbsp Vegetable Oil or another high smoke point oil (e.g., sunflower oil)
- 1 medium White Onion, thinly sliced
- 1 large or 2 small Carrots, sliced into thin matchsticks
- 1 Red Chilli, thinly sliced (seeds optional for less heat)
- Rice or Noodles, to serve
Instructions
- Prepare the Beef: Remove any large bits of fat from the beef, then slice it into very thin strips. In a mixing bowl, combine the beef strips with 2 tbsp light soy sauce, finely grated garlic, and fresh ginger. Marinate in the fridge for up to 2 hours, or leave at room temperature if short on time.
- Initial Cornflour Coating: Add 2 tbsp of cornflour to the marinated beef and mix well, allowing it to sit for a few minutes until sticky.
- Coating the Beef: In a separate bowl, place the remaining cornflour. Mix the beaten eggs into the beef mixture thoroughly. Take each beef strip and coat thoroughly in the cornflour, pressing it in well, then shake off excess. Lay coated strips on a baking tray. Repeat until all strips are coated. Add more cornflour if needed.
- Frying the Beef: Heat 240ml (1 cup) of oil in a large heavy-based saucepan over medium-high heat until it reaches 180°C (356°F). Test by dropping a crumb into the oil—if it sizzles immediately, it’s ready. Fry half the beef strips at a time, spreading them out to prevent overcrowding. Fry for 2 minutes undisturbed to let the batter set, then stir-fry for an additional 2-3 minutes until golden and crispy. Remove with tongs and drain on a wire rack or paper towels. Repeat with the remaining beef. Discard oil after frying.
- Make the Sauce: Whisk together all the sauce ingredients (sweet chilli sauce, honey, tomato ketchup, rice vinegar, light soy sauce) in a small bowl until combined.
- Cook the Vegetables and Combine: Heat the remaining oil in the pan over medium heat. Add the sliced onion and carrot sticks and fry for a few minutes until they begin to soften. Add the sliced red chilli and fry for another minute. Toss in the crispy beef and pour over the sauce. Stir-fry everything together until the sauce thickens and clings to the beef and vegetables.
- Serve: Serve the crispy chilli beef immediately over steamed rice or noodles and enjoy!
Notes
- Beef: A more marbled cut can be harder to slice thinly without breaking. Use rump or sirloin for best results.
- Coating: Individually coating each strip in cornflour ensures a crispier texture, though you can coat in small batches if preferred.
- Chilli: Regular red supermarket chillies work well. Remove seeds to reduce heat if desired.
- Cookbook: This recipe is featured in the debut cookbook ‘Comfy’.
- Calories: Estimation assumes 1/4 cup oil absorption and full use of cornflour, which may slightly overestimate calorie content.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
