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Monday 07 September 2026 03:54:13 GMT

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Crispy Chilli Beef Ingredients: 500 g thin-cut sirloin steak, sliced into very thin strips against the grain 1 small egg 5 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon white pepper 4 tablespoons vegetable oil, for shallow frying 1 medium yellow onion, thinly sliced 1 red chilli, thinly sliced 1 tablespoon fresh ginger, finely grated 3 cloves garlic, minced For the glaze: 2 tablespoons rice vinegar 3 tablespoons dark soy sauce 2 tablespoons tomato paste 4 tablespoons brown sugar 2 tablespoons tomato ketchup 2 tablespoons sweet chilli sauce To serve: 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Steamed jasmine rice or noodles Directions: Pat the steak dry with paper towels and slice it into very thin strips against the grain. If needed, place the steak in the freezer for about 30 minutes beforehand to make slicing easier. Place the beef strips in a large bowl and add the egg. Toss thoroughly until every piece is lightly coated. Add the cornstarch, salt, black pepper, and white pepper. Toss until the beef develops a thick, sticky coating. In a small bowl, whisk together the rice vinegar, dark soy sauce, tomato paste, brown sugar, tomato ketchup, and sweet chilli sauce. Set aside. Heat half of the vegetable oil in a large wok or deep skillet over high heat until very hot. Add half of the coated beef strips in a single layer. Fry for approximately 5-6 minutes, turning only occasionally, until deeply golden brown and crisp. Transfer the crispy beef to a plate lined with paper towels. Repeat with the remaining oil and beef. Carefully remove excess oil from the wok, leaving about 1 tablespoon behind. Reduce the heat to medium. Add the sliced yellow onion and cook for 2-3 minutes until slightly softened and lightly caramelized. Add the sliced red chilli, fresh ginger, and minced garlic. Stir-fry for about 30-60 seconds until fragrant. Pour the prepared sweet and spicy glaze into the wok and bring it to a gentle bubble. Cook for about 1 minute until glossy and slightly thickened. Return the crispy beef to the wok and toss quickly until every piece is coated in the sticky glaze. Cook for another 1-2 minutes, allowing the sauce to cling to the crispy beef without making the coating overly soft. Remove from the heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed jasmine rice or noodles while the beef is hot, crisp, and glossy. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 485 kcal | Servings: 4 servings #homecooking #Foodie #tastyfood #recipes #beef

Crispy Chilli Beef Ingredients: 500 g thin-cut sirloin steak, sliced into very thin strips against the grain 1 small egg 5 tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon white pepper 4 tablespoons vegetable oil, for shallow frying 1 medium yellow onion, thinly sliced 1 red chilli, thinly sliced 1 tablespoon fresh ginger, finely grated 3 cloves garlic, minced For the glaze: 2 tablespoons rice vinegar 3 tablespoons dark soy sauce 2 tablespoons tomato paste 4 tablespoons brown sugar 2 tablespoons tomato ketchup 2 tablespoons sweet chilli sauce To serve: 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds Steamed jasmine rice or noodles Directions: Pat the steak dry with paper towels and slice it into very thin strips against the grain. If needed, place the steak in the freezer for about 30 minutes beforehand to make slicing easier. Place the beef strips in a large bowl and add the egg. Toss thoroughly until every piece is lightly coated. Add the cornstarch, salt, black pepper, and white pepper. Toss until the beef develops a thick, sticky coating. In a small bowl, whisk together the rice vinegar, dark soy sauce, tomato paste, brown sugar, tomato ketchup, and sweet chilli sauce. Set aside. Heat half of the vegetable oil in a large wok or deep skillet over high heat until very hot. Add half of the coated beef strips in a single layer. Fry for approximately 5-6 minutes, turning only occasionally, until deeply golden brown and crisp. Transfer the crispy beef to a plate lined with paper towels. Repeat with the remaining oil and beef. Carefully remove excess oil from the wok, leaving about 1 tablespoon behind. Reduce the heat to medium. Add the sliced yellow onion and cook for 2-3 minutes until slightly softened and lightly caramelized. Add the sliced red chilli, fresh ginger, and minced garlic. Stir-fry for about 30-60 seconds until fragrant. Pour the prepared sweet and spicy glaze into the wok and bring it to a gentle bubble. Cook for about 1 minute until glossy and slightly thickened. Return the crispy beef to the wok and toss quickly until every piece is coated in the sticky glaze. Cook for another 1-2 minutes, allowing the sauce to cling to the crispy beef without making the coating overly soft. Remove from the heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed jasmine rice or noodles while the beef is hot, crisp, and glossy. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 485 kcal | Servings: 4 servings #homecooking #Foodie #tastyfood #recipes #beef

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