Crispy Chilli Beef
Crispy Chilli Beef
Ingredients
For the Crispy Beef
- 1 pound beef sirloin, cut into 1/4-inch strips
- 1 teaspoon garlic puree
- 1 teaspoon soy sauce
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying
For the Chilli Sauce
- 4 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- 1 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 1/2 teaspoon red pepper flakes, or 1-2 fresh red chilies, thinly sliced, optional
For the Stir-Fry and Garnish
- 2 garlic, cloves, minced
- 1 bell pepper, any color, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 1 tablespoon vegetable oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the beef strips with 1 teaspoon of garlic puree and 1 teaspoon of soy sauce. Toss to coat evenly. Add the cornstarch and toss again until each beef strip is well coated.
⏱️ 5 min
- 2
Heat the vegetable oil for frying in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated beef strips in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and crispy. Remove the crispy beef with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 3
While the beef is frying, prepare the chilli sauce. In a small bowl, whisk together the ketchup, sweet chili sauce, honey, rice wine vinegar, dark soy sauce, 1 teaspoon of garlic puree, 1 teaspoon of ginger puree, and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 4
Once all the beef is fried, carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Add the minced garlic, sliced bell pepper, and julienned carrot. Sauté for 3-4 minutes until the vegetables are fragrant and slightly softened.
⏱️ 5 min
- 5
Pour the prepared chilli sauce into the wok with the vegetables. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 2 min
- 6
Add the crispy beef back into the wok with the sauce and vegetables. Toss everything together quickly to ensure the beef is evenly coated with the sauce.
⏱️ 2 min
- 7
Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chilli Beef
For the Crispy Beef
- 1 pound beef sirloin, cut into 1/4-inch strips
- 1 teaspoon garlic puree
- 1 teaspoon soy sauce
- 1/2 cup cornstarch
- 3 cups vegetable oil, for frying
For the Chilli Sauce
- 4 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- 1 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 1/2 teaspoon red pepper flakes, or 1-2 fresh red chilies, thinly sliced, optional
For the Stir-Fry and Garnish
- 2 garlic, cloves, minced
- 1 bell pepper, any color, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, toasted, for garnish
- 1 tablespoon vegetable oil, for stir-frying
Instructions
- 1
In a medium bowl, combine the beef strips with 1 teaspoon of garlic puree and 1 teaspoon of soy sauce. Toss to coat evenly. Add the cornstarch and toss again until each beef strip is well coated.
⏱️ 5 min - 2
Heat the vegetable oil for frying in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated beef strips in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and crispy. Remove the crispy beef with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 3
While the beef is frying, prepare the chilli sauce. In a small bowl, whisk together the ketchup, sweet chili sauce, honey, rice wine vinegar, dark soy sauce, 1 teaspoon of garlic puree, 1 teaspoon of ginger puree, and red pepper flakes (if using). Set aside.
⏱️ 5 min - 4
Once all the beef is fried, carefully pour out most of the frying oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium heat. Add the minced garlic, sliced bell pepper, and julienned carrot. Sauté for 3-4 minutes until the vegetables are fragrant and slightly softened.
⏱️ 5 min - 5
Pour the prepared chilli sauce into the wok with the vegetables. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 2 min - 6
Add the crispy beef back into the wok with the sauce and vegetables. Toss everything together quickly to ensure the beef is evenly coated with the sauce.
⏱️ 2 min - 7
Remove from heat. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately, preferably with steamed rice.
⏱️ 1 min