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Crispy Chilli Beef with Sweet Chilli Sauce Recipe

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4.2 from 9 reviews

A mouthwatering and crispy chilli beef recipe featuring tender strips of rump or sirloin steak coated in a light, crispy flour layer and deep-fried to perfection. Tossed with a vibrant sweet chilli sauce and fresh vegetables, this dish offers a perfect balance of heat, sweetness, and savory flavors. Ideal for a quick and satisfying meal, and pairs wonderfully with steamed rice or stir-fried noodles.

Ingredients

Beef Marinade

  • 200 g Rump or Sirloin steak (or any tender steak cut)
  • 1 tsp Ginger garlic paste
  • 1 tbsp Light soy sauce
  • 1 tsp Sesame oil
  • ½ tsp Sugar
  • ¼ tsp White pepper
  • ½ Sweet onion (sliced)
  • ½ Bell pepper (sliced)
  • 2-3 Bird's eye or hot chillies (sliced)
  • 2-3 Spring onions (sliced)

Coating

  • 1 Egg
  • 1 cup Corn or potato starch (flour)

Stir Fry Sauce

  • 3 tbsp Sweet chilli sauce
  • 2 tbsp Ketchup
  • 2 tbsp Light soy sauce
  • 1 tsp Vinegar (white or rice vinegar)
  • 1 tbsp Sugar
  • ½ tsp Salt

For Frying

  • Oil for deep frying (enough to heat to 350°F / 175°C)

Instructions

  1. Prepare the beef: Cut the steak into thin strips. In a bowl, combine the beef strips with ginger garlic paste, light soy sauce, sesame oil, sugar, white pepper, sliced sweet onion, bell pepper, bird's eye chillies, and spring onions. Mix well to coat and marinate the beef for 15 minutes.
  2. Make the stir fry sauce: In a separate small bowl, mix together sweet chilli sauce, ketchup, light soy sauce, vinegar, sugar, and salt. Set aside.
  3. Add egg to marinated beef: Break one egg into the marinated beef mixture and stir well until evenly combined.
  4. Coat beef strips: Place corn or potato starch on a plate or shallow dish. Coat each beef strip thoroughly with the starch, ensuring pieces are separated to avoid clumping. Shake off any excess starch.
  5. Deep fry the beef: Heat oil in a deep pan or wok to high heat, approximately 350°F (175°C). Carefully add the coated beef strips and deep fry for 1 to 2 minutes, or until they turn golden and crispy.
  6. Drain the fried beef: Remove the fried beef from the oil using a slotted spoon and place them on paper towels or a cooling rack to absorb excess oil.
  7. Stir fry vegetables: Heat a wok or large pan over medium-high heat. Drizzle a tablespoon of oil, add sliced onions and stir fry for a few seconds. Add bell pepper slices and continue stirring to combine.
  8. Add beef and sauce: Return the fried beef strips to the wok, pour the prepared sauce mixture over, and add the sliced spring onions and fresh chillies. Stir continuously over high heat for 1 to 2 minutes to combine all ingredients and heat through.
  9. Serve: Transfer the crispy chilli beef to a serving plate and serve immediately for the best texture and flavor.
  10. Serving suggestion: Enjoy with hot steamed rice or stir-fried noodles. It also makes a fantastic savory snack or appetizer.

Notes

  • Ensure the oil is hot enough (around 350°F) before frying to achieve a crispy texture.
  • Do not overcrowd the pan when frying the beef strips to avoid steaming and losing crispiness.
  • Adjust the number of chillies to your preferred spice level.
  • Use corn starch or potato starch for best coating results; regular flour may not yield the same crispiness.
  • Serve immediately after tossing in sauce to maintain the crisp texture of the beef.
  • This recipe can be doubled easily for more servings.

Find it online: https://cookedbygrace.com/crispy-chilli-beef-with-sweet-chilli-sauce-recipe/