Crispy Fried Chilli Beef
Thinly sliced beef strips, fried until crispy and tossed in a spicy, tangy chilli sauce, served with fresh spring onions and a sprinkle of sesame seeds.
Ah, crispy fried chilli beef — the dish that struts into your takeaway favourites and asks, 'Why not make me at home?' This spicy, tangy delight is all about bold flavours and contrasts. The crunch of perfectly fried beef against a silky chilli sauce is the stuff cravings are made of. Ideal for impressing friends at a dinner party or turning a weeknight dinner into something special.
The great thing about this dish is its versatility. Pair it with some steamed rice or a crunchy lettuce wrap if you're feeling adventurous. Not to mention, frying gives you one of the best excuses to throw a party in your mouth with sizzling sounds that could rival a professional kitchen.
And if you're someone who loves both a bit of heat and some hands-on action in the kitchen, this one's your ticket. Plus, the sprinkle of sesame seeds and fresh spring onion at the end? That's your money shot!
Ingredients
- 500 g Beef sirloin
- 100 g Cornflour
- 500 ml Vegetable oil
- 2 Red chillies
- 2 cloves Garlic
- 5 g Ginger
- 45 ml Soy sauce
- 30 ml Rice vinegar
- 30 ml Honey
- 15 ml Dark soy sauce
- 4 Spring onions
- 30 ml Sesame seeds
- 5 ml Salt
- 5 ml Pepper
- 30 ml Water
Equipment
- Deep pan or wok
Instructions
Slice the beef sirloin into thin strips, approximately 1cm wide.
In a bowl, mix beef strips with cornflour ensuring all pieces are thoroughly coated. Add salt and pepper.
Heat the vegetable oil in a deep pan or wok over medium-high heat until shimmering but not smoking.
Fry beef in batches to prevent overcrowding. Cook each batch until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Finely chop the red chillies, and mince the garlic and ginger.
In a small bowl, mix soy sauce, rice vinegar, honey, dark soy sauce, and 2 tablespoons of water to create the sauce.
In the same pan, remove excess oil leaving about 2 tablespoons. Sauté chillies, garlic, and ginger over medium heat for 1 minute until fragrant.
Add the sauce mixture to the pan and bring to a simmer. Let the sauce thicken slightly, for about 2 minutes.
Return crispy beef to the pan and toss to coat with the sauce.
Slice the spring onions and sprinkle over the beef along with sesame seeds before serving.
Tips
- Make sure your beef is very dry before coating it in cornflour for extra crispiness.
- Slice your beef thinly and evenly to ensure quick and even cooking.
- Don't overcrowd the pan while frying; it can lower the oil temperature and produce soggy beef strips.
- This dish is best served immediately to keep the beef crispy; reheat in an oven if making ahead.
- If sensitive to heat, seed the chillies before chopping to reduce their spice level.
- The sauce can be made in advance and stored in the fridge for up to a week.
Substitutions
Beef sirloin → Chicken breast (sliced) or firm tofu for a vegetarian option
Noticeably differentCornflour → Potato starch or tapioca starch
Stays closeRice vinegar → Apple cider vinegar
Noticeably differentHoney → Maple syrup or agave nectar
Stays close
Nutrition
Per serving · estimated
- 550
- Calories
- 28 g
- Protein
- 30 g
- Carbs
- 35 g
- Fat
- 2 g
- Fibre
- 10 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I prepare the beef strips in advance?
Yes, you can coat them in cornflour and store them in the fridge for a few hours before frying.
How do I prevent the beef from becoming soggy?
Ensure the beef strips after frying are well-drained on paper towels and add to the sauce just before serving.
Can I use a different type of oil for frying?
Yes, any oil with a high smoke point like sunflower or canola oil will work.
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