Crispy Chilli Beef
A beloved takeout favorite, Crispy Chilli Beef features tender beef coated in a crispy batter served with a spicy and sweet sauce, making it a perfect dish for guests or a cozy night in.
Ingredients
Beef Preparation
- 1 lb beef sirloin or flank steak, thinly sliced Cut against the grain for tenderness.
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 medium egg
- 1/4 cup water
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying Ensure the oil is hot enough (around 350°F/175°C).
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili sauce Adjust to taste.
- 2 teaspoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 medium onion, sliced
- 1 medium bell pepper, sliced
- 1-2 pieces red chilies, sliced (optional for extra heat)
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onions (for garnish)
Instructions
Preparation
- Slice the beef thinly against the grain into strips.
- In a bowl, combine the cornstarch, flour, baking powder, salt, and pepper. Add the egg and water, and whisk until smooth.
Cooking
- Heat vegetable oil over medium-high heat. Dip the beef strips into the batter, coating them fully, and fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
- For the sauce: Heat sesame oil in a wok or large pan. Add garlic, ginger, onion, and bell pepper; sauté for 2 minutes.
- Stir in the soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Simmer for 2 minutes.
- Add the crispy beef to the sauce and toss to coat. Stir-fry for another 2-3 minutes.
- Garnish with sliced chilies and chopped green onions. Serve immediately with steamed rice or noodles.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To revive the crunch, consider reheating in an oven instead of the microwave.