Crispy Chilli Beef (Print View)

Golden crispy beef coated in spicy sweet sauce with bell peppers and onions

# Ingredient List:

→ Beef Preparation

01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 egg, lightly beaten
07 - Vegetable oil, for deep frying

→ Sauce

08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil

→ Vegetables and Aromatics

14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chili, thinly sliced
19 - 2 green onions, sliced

→ Garnish

20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves (optional)

# How to Make:

01 - Combine cornstarch, all-purpose flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat thoroughly with flour mixture, shaking off any excess.
02 - Heat vegetable oil in deep pan or wok to 350°F. Fry beef in batches for 3 to 4 minutes until golden brown and crispy. Remove and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in a small bowl until well combined. Set aside.
04 - Pour off most frying oil, leaving 1 tablespoon in wok. Stir-fry garlic, onion, bell peppers, and red chili over high heat for 2 minutes until slightly softened.
05 - Pour sauce into wok and simmer for 1 minute. Add crispy beef and toss quickly to coat evenly. Stir in green onions. Serve immediately topped with sesame seeds and cilantro if desired.

# Expert Advice:

01 -
  • The beef stays impossibly crispy even after tossing in sauce because of a secret double fry technique I learned from trial and many disappointed batches
  • You get that sticky, glossy takeaway coating that somehow coats every single piece evenly without any restaurant equipment or mysterious ingredients
  • The sauce balances spicy, sweet, and tangy so perfectly that you will want to put it on everything else you make this week
02 -
  • The double fry technique is absolutely not optional if you want restaurant quality results, fry once at 180C then let the beef rest on paper towels while you make the sauce, then fry again for just 1 minute at the same temperature before tossing with everything else
  • Getting your wok or pan smoking hot before adding the beef for the second fry is what restores that incredible crunch and keeps the coating from becoming soggy once it hits the sauce
03 -
  • If the sauce is too thick, add a splash of water, too thin and let it bubble for another 30 seconds until it coats the back of a spoon
  • Slicing the beef against the grain makes it noticeably more tender, take your time with this step

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