Crispy Chilli Beef Strips (Print-Friendly Version)
Tender beef strips fried golden and coated in a glossy, tangy-sweet chilli sauce with a fiery kick.
# What You’ll Need to Make This:
→ Main Components
01 -
360 g thin-cut sirloin steaks, sliced into thin strips
02 -
1 small egg
→ Coating
03 -
4 tablespoons cornflour
04 -
0.25 teaspoon salt
05 -
0.25 teaspoon black pepper
06 -
0.125 teaspoon white pepper
→ Stir-Fry and Sauce
07 -
4.5 tablespoons sunflower oil, divided
08 -
1 medium onion, peeled and thinly sliced
09 -
1 red chilli, finely sliced
10 -
1 teaspoon minced ginger
11 -
3 garlic cloves, peeled and minced
12 -
2 tablespoons rice vinegar
13 -
3 tablespoons dark soy sauce
14 -
2 tablespoons tomato puree
15 -
6 tablespoons caster sugar
16 -
2 tablespoons tomato ketchup
17 -
2 tablespoons sweet chilli sauce
# How to Prepare:
01 -
Place the steak strips in a large bowl, add the egg, and mix thoroughly to coat all pieces.
02 -
Add cornflour, salt, black pepper, and white pepper to the beef. Toss to evenly coat; the mixture will be sticky.
03 -
Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat until shimmering. Add half the beef strips individually, spreading them out.
04 -
Fry the beef until dark brown and crispy, approximately 5–6 minutes, stirring only 3–4 times. Remove with a slotted spoon to a bowl lined with paper towel.
05 -
Add 1 tablespoon of oil and repeat the frying process with the remaining beef. Transfer to the lined bowl once finished.
06 -
Reduce heat to medium and add the remaining 0.5 tablespoon oil. Sauté the onion for 2 minutes until slightly softened.
07 -
Incorporate sliced red chilli, minced ginger, and minced garlic. Stir-fry for 30 seconds until fragrant.
08 -
Pour in rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chilli sauce. Increase heat and simmer until slightly reduced, about 2 minutes.
09 -
Return the crispy beef to the pan. Toss to coat and heat through for 1–2 minutes until beef is hot.
10 -
Serve immediately with steamed rice or noodles, as desired.
# Extra Tips:
01 -
For easier slicing, place the steak in the freezer for 30 minutes to firm up.
02 -
To make gluten-free, substitute soy sauce with tamari and ensure all sauces are gluten-free.
03 -
Best served immediately for maximum crispiness. If freezing, reheat thoroughly before serving.
04 -
Leftover roasted meats such as chicken, duck, or lamb can be used as alternatives following the same preparation method.