Crispy Chilli Beef (Printable)
Golden crispy beef in spicy tangy sauce with colourful vegetables
# What's Needed:
→ Beef and Coating
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→ Sauce
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→ Vegetables and Aromatics
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→ Garnish
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# How to Make It:
01 - Combine cornflour, plain flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat thoroughly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in a deep pan or wok to 350°F. Fry beef in batches for 3–4 minutes until golden and crispy. Remove and drain on kitchen paper.
03 - Whisk together soy sauce, sweet chilli sauce, rice vinegar, tomato ketchup, dark brown sugar, and sesame oil in a small bowl until combined.
04 - Pour off most oil from wok, leaving about 1 tablespoon. Stir-fry garlic, onion, peppers, and red chilli over high heat for 2 minutes until just softened.
05 - Pour sauce into wok and bring to a simmer for 1 minute, allowing flavors to meld.
06 - Add crispy beef to wok and toss quickly to coat evenly with sauce. Stir in spring onions. Serve immediately, sprinkled with sesame seeds and coriander if desired.
# Tips for Success:
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- The contrast between impossibly crispy beef and that sticky, sweet-spicy sauce is absolutely addictive
- You get restaurant-quality results in 40 minutes without any fancy techniques
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- Double-frying the beef for just 1 minute after the first fry makes it exponentially crispier and worth the extra effort
- Working in small batches when frying prevents the oil temperature from dropping, which is the main reason beef turns out soggy instead of crispy
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- Slice your beef when its slightly frozen against the grain for uniform thin strips that cook evenly
- Keep fried beef warm in a low oven while you finish the sauce and vegetables so everything comes together hot