Crispy Chilli Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 Egg
02 -
200 g Sirloin or Rump steak (or any soft steak type)
03 -
1 cup Potato or Corn starch (flour)
04 -
2-3 Hot chillies or Bird's eye chillies
05 -
½ Bell Pepper
06 -
2-3 Spring Onions
07 -
½ Sweet Onion
→ Beef Marinade
08 -
1 tsp Sesame oil
09 -
1 tsp Ginger-garlic paste
10 -
1 tbsp Light soy sauce
11 -
¼ tsp White Pepper powder
12 -
½ tsp Sugar
→ Sauce Mix
13 -
½ tsp Salt
14 -
1 tsp White or Rice Vinegar
15 -
2 tbsp Ketchup
16 -
1 tbsp Sugar
17 -
3 tbsp Sweet Chilli Sauce
18 -
2 tbsp Light soy sauce
# Instructions:
01 -
Thinly slice the beef into strips. Mix it with all the marinade ingredients. Let it sit and soak up the flavors for 15 minutes.
02 -
Get all the stir-fry sauce items into one small bowl. Stir them up until combined, then put aside.
03 -
Crack an egg over your marinated beef and mix everything. Toss the strips in corn or potato flour. Separate each piece and shake off extra flour before frying.
04 -
Heat oil to about 350°F in a pot or fryer. Fry the beef strips for around 1-2 minutes until golden and crunchy. Remove them onto a paper towel or rack.
05 -
Warm up your wok or pan on medium-high. Add a little oil, toss in onion chunks, and stir quickly. Add in the bell pepper slices and keep stirring for a while.
06 -
Throw the crispy beef into the wok. Drizzle in the sauce, and add the fresh chillies plus spring onions. Stir for about 1-2 minutes at high heat until coated well.
07 -
Move everything to a plate and serve right away. Pair with hot steamed rice, noodles, or enjoy on its own as a savory treat!
# Notes:
01 -
Enjoy it right after cooking while the beef stays crisp.
02 -
Tone down the spice by skipping or reducing the bird's eye chillies.