Description
An incredible crispy chilli beef recipe that balances tender beef, a spicy-sweet sauce, and a satisfying crunch. Perfect for a weeknight dinner or special occasion.
Ingredients
Scale
- 500 grams of beef (flank or sirloin), thinly sliced
- 1 cup cornflour (cornstarch) for coating
- 2 tablespoons vegetable oil (for frying)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 spring onions (green onions), chopped
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 2–3 tablespoons soy sauce
- 2–3 tablespoons sweet chilli sauce
- 1 tablespoon rice vinegar
- 1–2 teaspoons red chilli flakes or powder (adjust to taste)
- Salt and black pepper to taste
Instructions
- Prepare the Beef: Slice the beef against the grain into thin strips for tenderness.
- Coat the Beef: Toss the beef strips with cornflour until evenly coated.
- Heat the Oil: Heat vegetable oil in a large frying pan or wok over medium-high heat.
- Fry the Beef: Fry coated beef strips in batches until golden and crispy. Remove and drain on paper towels.
- Sauté Vegetables: In the same pan, sauté minced garlic, ginger, and sliced bell peppers for 2-3 minutes until tender-crisp.
- Add Sauces: Stir in soy sauce, sweet chilli sauce, rice vinegar, and red chili flakes. Cook for one minute until combined.
- Combine: Add the crispy beef back to the pan. Toss to coat with the sauce.
- Season: Season with salt, black pepper, and additional chilli flakes to taste. Heat through.
- Garnish: Sprinkle chopped spring onions over the top before serving.
- Rest: Let it sit briefly to enhance flavors before serving.
Notes
- For best results, use tender cuts of beef like flank or sirloin.
- Ensure oil is hot enough for frying to achieve crispiness.
- Fry beef in batches to avoid overcrowding the pan.
- Adjust chili flakes to your preferred spice level.
- Consider garnishing with fresh cilantro or basil.
- Vegetarian option: substitute tofu or tempeh for beef.
- Add more vegetables like broccoli or carrots for extra nutrition.
- For a sticky glaze, add honey or maple syrup to the sauce.
- Increase chili flakes or add sriracha for a spicier kick.
- Add pineapple chunks for a sweet and sour variation.
- Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to restore crispiness.
- Freeze beef separately from sauce for up to 2 months. Thaw and reheat before mixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 34g
- Cholesterol: N/A