Crispy Chilli Beef (Printable Version)

Golden crispy beef in spicy-sweet sauce with peppers and onions

# What You'll Need:

→ Beef Preparation

01 - 14 oz flank steak or sirloin, thinly sliced against the grain
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - ½ tsp salt
05 - ¼ tsp freshly ground black pepper
06 - 1 large egg, lightly beaten
07 - Vegetable oil for deep frying

→ Sauce

08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp tomato ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp toasted sesame oil

→ Vegetables & Aromatics

14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chili, thinly sliced
19 - 2 green onions, sliced

→ Garnish

20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves (optional)

# Directions:

01 - Combine cornstarch, flour, salt, and pepper in a shallow bowl. Dip each beef strip into beaten egg, then press into flour mixture to coat evenly. Shake off excess coating and arrange on a wire rack.
02 - Heat 2 inches vegetable oil in a wok or deep pan to 350°F. Working in batches, fry beef strips for 3-4 minutes until golden brown and crispy. Transfer to paper towels to drain. For extra crunch, fry a second time for 1 minute.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until sugar dissolves. Set aside for stir-frying.
04 - Pour off frying oil, reserving 1 tablespoon in the wok. Heat over high heat. Add garlic, onion, bell peppers, and red chili. Stir-fry for 2 minutes until vegetables are just softened but still crisp.
05 - Pour sauce into wok with vegetables. Bring to a simmer and cook for 1 minute until slightly thickened. Add crispy beef and toss quickly to coat. Remove from heat and stir in green onions. Serve immediately, garnished with sesame seeds and cilantro.

# Expert Advice:

01 -
  • The contrast between that shattering crisp coating and the tender beef inside is absolutely worth the effort
  • You get all the satisfaction of takeaway food while knowing exactly what went into your dinner
02 -
  • Crowding the wok when frying beef will make the oil temperature drop dramatically, resulting in soggy coating instead of crispy perfection
  • Double frying the beef for just one minute makes an enormous difference to the final texture
  • The sauce must be bubbling hot before adding beef or the coating will start softening immediately
03 -
  • Prepare all ingredients before you start cooking because the stir fry stage moves very quickly once begun
  • Keep your fried beef warm in a low oven while finishing the vegetables and sauce

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