Ingredients
For the Beef:
360 g (¾ lb) thin-cut sirloin steaks (approx. 3 thin steaks), cut into thin strips
1 small egg
4 tbsp cornflour (cornstarch)
¼ tsp salt
¼ tsp black pepper
⅛ tsp white pepper
4 ½ tbsp sunflower oil (divided)
For the Sauce:
1 medium onion (peeled and sliced into thin strips)
1 red chili (finely sliced, discard seeds for less heat)
1 tsp minced ginger
3 garlic cloves (peeled and minced)
2 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp tomato puree (for US)
6 tbsp caster sugar (or superfine sugar)
2 tbsp tomato ketchup
2 tbsp sweet chili sauce (I use Thai-style)
Instructions
Prepare the Beef:
Place the steak strips in a bowl and add the egg. Mix well to coat the beef in the egg.
Add the cornflour, salt, black pepper, and white pepper. Toss the steak strips to coat them evenly. The mixture will be sticky.
Fry the Beef:
Heat 3 tbsp of the sunflower oil in a large frying pan (skillet) or wok over high heat until very hot.
Cook the beef in batches, adding half the beef strips at a time. Spread them out in the pan without overcrowding.
Fry for 5-6 minutes, flipping the beef occasionally, until dark brown and crispy. Avoid stirring too much, as this helps keep the beef crispy.
Once crispy, remove the beef from the pan using a slotted spoon or tongs, and place it on a plate lined with paper towels to drain excess oil.
Repeat the process for the second batch of beef.
Make the Sauce:
Add the remaining ½ tbsp of oil to the pan and reduce the heat to medium.
Add the sliced onion and cook for about 2 minutes until slightly softened.
Add the chili, ginger, and garlic, and cook, stirring, for 30 seconds until fragrant.
Combine the Sauce Ingredients:
Add the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chili sauce to the pan.
Increase the heat to bring the sauce to a simmer. Let it bubble for a couple of minutes until it begins to thicken slightly.
Finish the Dish:
Add the crispy beef back to the pan and stir to coat in the sauce.
Heat through for 1-2 minutes, ensuring the beef is hot and well-coated with the sauce.
Serve:
Serve the crispy chili beef hot with rice or noodles for a complete meal.
Notes
B
eef Tip: Thinly slice the beef against the grain for the best texture.
Heat Tip: Adjust the amount of chili to your preferred spice level. Remove the seeds from the chili for a milder dish.
Frying Tip: Be sure not to overcrowd the pan when frying the beef to ensure it crisps up properly.
Serving Suggestion: Pair with steamed rice, fried rice, or noodles for a full meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
