Crispy Sweet Chilli Beef with Egg Fried Rice
Crispy Sweet Chilli Beef with Egg Fried Rice
Ingredients
For the Crispy Sweet Chilli Beef
- 330 g lean rump steak, room temperature, tenderized and sliced into thin strips
- 2 teaspoons soy sauce, for beef marinade
- 1 egg, whisked
- 30 g cornflour
For the Sweet Chilli Sauce
- 3 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white rice vinegar
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
For the Egg Fried Rice
- 100 g dry basmati rice, cooked a day old
- 60 g white onion, finely diced
- 1 carrot, small, grated
- 1 egg
- 80 g frozen peas
- 1 teaspoon sesame oil
- 2 teaspoons dark soy sauce
For Serving
- as needed spring onions, for garnish
Instructions
- 1
Preheat your oven to 200°C (fan-assisted). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Tenderize the rump steak, then slice it into thin strips. In a bowl, marinate the beef strips with 2 teaspoons of soy sauce.
⏱️ 3 min
- 3
Dip each marinated beef strip into the whisked egg, ensuring it's fully coated, then dredge it in the cornflour until well covered.
⏱️ 4 min
- 4
Arrange the coated beef strips in a single layer on the prepared baking tray. Cook for 15-20 minutes, or until crispy.
⏱️ 20 min•🌡️ 200
- 5
While the beef cooks, prepare the sweet chilli sauce. In a small bowl, combine 3 tablespoons sweet chilli sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon white rice vinegar, 1 teaspoon honey, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Mix well and set aside.
⏱️ 3 min
- 6
For the egg fried rice, heat 1 teaspoon sesame oil in a large pan or wok over medium-high heat. Add the finely diced white onion and grated carrot and fry until softened, about 3-4 minutes.
⏱️ 4 min
- 7
Add the frozen peas to the pan and cook for another 2-3 minutes.
⏱️ 3 min
- 8
Push the vegetables to one side of the pan, crack in the egg, and scramble it until cooked through. Then, mix it with the vegetables.
⏱️ 2 min
- 9
Add the day-old cooked basmati rice to the pan. Pour in 2 teaspoons of dark soy sauce and mix everything together thoroughly until well combined and heated through.
⏱️ 3 min
- 10
Once the beef is crispy, heat the prepared sweet chilli sauce in a clean pan or wok over high heat until it starts to bubble. Add the cooked crispy beef to the bubbling sauce and toss to coat evenly.
⏱️ 3 min
- 11
Serve the crispy sweet chilli beef immediately over the egg fried rice. Garnish with fresh spring onions as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet Chilli Beef with Egg Fried Rice
For the Crispy Sweet Chilli Beef
- 330 g lean rump steak, room temperature, tenderized and sliced into thin strips
- 2 teaspoons soy sauce, for beef marinade
- 1 egg, whisked
- 30 g cornflour
For the Sweet Chilli Sauce
- 3 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white rice vinegar
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
For the Egg Fried Rice
- 100 g dry basmati rice, cooked a day old
- 60 g white onion, finely diced
- 1 carrot, small, grated
- 1 egg
- 80 g frozen peas
- 1 teaspoon sesame oil
- 2 teaspoons dark soy sauce
For Serving
- as needed spring onions, for garnish
Instructions
- 1
Preheat your oven to 200°C (fan-assisted). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Tenderize the rump steak, then slice it into thin strips. In a bowl, marinate the beef strips with 2 teaspoons of soy sauce.
⏱️ 3 min - 3
Dip each marinated beef strip into the whisked egg, ensuring it's fully coated, then dredge it in the cornflour until well covered.
⏱️ 4 min - 4
Arrange the coated beef strips in a single layer on the prepared baking tray. Cook for 15-20 minutes, or until crispy.
⏱️ 20 min•🌡️ 200 - 5
While the beef cooks, prepare the sweet chilli sauce. In a small bowl, combine 3 tablespoons sweet chilli sauce, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon white rice vinegar, 1 teaspoon honey, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Mix well and set aside.
⏱️ 3 min - 6
For the egg fried rice, heat 1 teaspoon sesame oil in a large pan or wok over medium-high heat. Add the finely diced white onion and grated carrot and fry until softened, about 3-4 minutes.
⏱️ 4 min - 7
Add the frozen peas to the pan and cook for another 2-3 minutes.
⏱️ 3 min - 8
Push the vegetables to one side of the pan, crack in the egg, and scramble it until cooked through. Then, mix it with the vegetables.
⏱️ 2 min - 9
Add the day-old cooked basmati rice to the pan. Pour in 2 teaspoons of dark soy sauce and mix everything together thoroughly until well combined and heated through.
⏱️ 3 min - 10
Once the beef is crispy, heat the prepared sweet chilli sauce in a clean pan or wok over high heat until it starts to bubble. Add the cooked crispy beef to the bubbling sauce and toss to coat evenly.
⏱️ 3 min - 11
Serve the crispy sweet chilli beef immediately over the egg fried rice. Garnish with fresh spring onions as desired.
⏱️ 1 min