Crispy Chilli Beef
Crispy Chilli Beef
Ingredients
For the beef
- 500 g rump steak, very thinly sliced
- 4 tablespoons cornflour
- 2 tablespoons plain flour
- 1 egg
- 2 tablespoons light soy sauce
- 1 teaspoon garlic granules
- 1 teaspoon regular paprika
- as needed black pepper, freshly ground
- as needed oil, for frying
For the sauce
- 3 tablespoons sweet chilli sauce
- 2 tablespoons ketchup
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
To stir-fry
- 1 red pepper, thinly sliced
- 1 onion, thinly sliced
- 1 red chilli, thinly sliced
- 1 carrot, thinly sliced
- 4 spring onions, sliced
Instructions
- 1
Place the very thinly sliced rump steak in a bowl. Add the egg and 2 tablespoons of light soy sauce. Mix well to ensure the beef is evenly coated.
⏱️ 3 min
- 2
In a separate bowl, combine the cornflour, plain flour, garlic granules, regular paprika, and a generous amount of freshly ground black pepper. (Note: The original recipe mentions 'salt' here, but it's not listed in the ingredients. Adjust seasoning to taste if adding salt).
⏱️ 2 min
- 3
Add the seasoned beef from Step 1 into the flour mixture from Step 2. Toss thoroughly until every piece of beef is completely coated with the flour mixture.
⏱️ 3 min
- 4
Heat a sufficient amount of oil for deep frying in a deep frying pan or wok over medium-high heat. Fry the coated beef in batches for 2–3 minutes per batch, until it turns golden brown and crispy. Remove the fried beef and drain excess oil on a wire rack or kitchen paper. Repeat for all batches.
⏱️ 8 min
- 5
In a bowl, whisk together the sweet chilli sauce, ketchup, dark soy sauce, 1 tablespoon of light soy sauce, honey, rice vinegar, sriracha, minced garlic cloves, and grated fresh ginger until well combined.
⏱️ 3 min
- 6
Heat a wok or large frying pan over high heat with a little oil. Add the thinly sliced onion, red pepper, red chilli, and carrot. Stir-fry for 2–3 minutes until the vegetables are slightly softened but still have a bite.
⏱️ 3 min
- 7
Add the crispy fried beef (from Step 4) into the wok with the stir-fried vegetables.
⏱️ 1 min
- 8
Pour the prepared sauce (from Step 5) over the beef and vegetables in the wok. Quickly toss everything together for about 1 minute until the beef and vegetables are thoroughly coated and glossy with the sauce.
⏱️ 1 min
- 9
Stir in the sliced spring onions and serve the Crispy Chilli Beef immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chilli Beef
For the beef
- 500 g rump steak, very thinly sliced
- 4 tablespoons cornflour
- 2 tablespoons plain flour
- 1 egg
- 2 tablespoons light soy sauce
- 1 teaspoon garlic granules
- 1 teaspoon regular paprika
- as needed black pepper, freshly ground
- as needed oil, for frying
For the sauce
- 3 tablespoons sweet chilli sauce
- 2 tablespoons ketchup
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
To stir-fry
- 1 red pepper, thinly sliced
- 1 onion, thinly sliced
- 1 red chilli, thinly sliced
- 1 carrot, thinly sliced
- 4 spring onions, sliced
Instructions
- 1
Place the very thinly sliced rump steak in a bowl. Add the egg and 2 tablespoons of light soy sauce. Mix well to ensure the beef is evenly coated.
⏱️ 3 min - 2
In a separate bowl, combine the cornflour, plain flour, garlic granules, regular paprika, and a generous amount of freshly ground black pepper. (Note: The original recipe mentions 'salt' here, but it's not listed in the ingredients. Adjust seasoning to taste if adding salt).
⏱️ 2 min - 3
Add the seasoned beef from Step 1 into the flour mixture from Step 2. Toss thoroughly until every piece of beef is completely coated with the flour mixture.
⏱️ 3 min - 4
Heat a sufficient amount of oil for deep frying in a deep frying pan or wok over medium-high heat. Fry the coated beef in batches for 2–3 minutes per batch, until it turns golden brown and crispy. Remove the fried beef and drain excess oil on a wire rack or kitchen paper. Repeat for all batches.
⏱️ 8 min - 5
In a bowl, whisk together the sweet chilli sauce, ketchup, dark soy sauce, 1 tablespoon of light soy sauce, honey, rice vinegar, sriracha, minced garlic cloves, and grated fresh ginger until well combined.
⏱️ 3 min - 6
Heat a wok or large frying pan over high heat with a little oil. Add the thinly sliced onion, red pepper, red chilli, and carrot. Stir-fry for 2–3 minutes until the vegetables are slightly softened but still have a bite.
⏱️ 3 min - 7
Add the crispy fried beef (from Step 4) into the wok with the stir-fried vegetables.
⏱️ 1 min - 8
Pour the prepared sauce (from Step 5) over the beef and vegetables in the wok. Quickly toss everything together for about 1 minute until the beef and vegetables are thoroughly coated and glossy with the sauce.
⏱️ 1 min - 9
Stir in the sliced spring onions and serve the Crispy Chilli Beef immediately.
⏱️ 1 min