Description
Crispy Chilli Beef is a flavorful and spicy stir-fried dish featuring tender sirloin steak coated in a crispy corn starch batter and tossed in a vibrant sauce made with garlic, ginger, soy sauce, sweet chilli sauce, and a hint of tangy rice vinegar. Perfect served over steamed rice or noodles, this dish balances heat, sweetness, and savory notes for a satisfying meal.
Ingredients
Units
Scale
Beef and Coating
- 1 1/2 lbs Sirloin Steak
- 2 tsp Onion Powder
- Salt and Pepper, to taste
- 1/3 cup Corn Starch
- 1 Large Egg
- 6 tbsp Vegetable Oil
Sauce and Aromatics
- 1 Onion, sliced
- 1-2 Red Chillies, sliced
- 2 tsp Ginger, grated
- 4 cloves Garlic, diced
- 3 tbsps Rice Vinegar
- 4 tbsps Soy Sauce
- 3 tbsps Tomato Paste
- 5 tbsps Sweet Chilli Sauce
- 2 tbsps Sugar
Garnish
- Sesame Seeds, for garnish
Instructions
- Prepare the Beef: Thinly slice the sirloin steak against the grain and place it in a large bowl. Season the beef with salt, black pepper, and onion powder. Add one large egg and mix thoroughly to coat all the beef slices evenly. Then add the corn starch and stir until the beef pieces are fully coated with a light batter.
- Fry the Beef: Heat vegetable oil in a frying pan over medium-high heat. Once hot, carefully add the battered beef strips in a single layer, making sure not to overcrowd the pan. Fry for about 4 minutes on each side or until the beef turns golden brown and crispy. Remove the cooked beef strips using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process if needed for remaining beef.
- Cook Aromatics: In the same pan, add the sliced onions. If necessary, add an extra tablespoon of oil. Sauté the onions for about 3 minutes until softened and fragrant. Next, add the sliced red chillies, grated ginger, and diced garlic to the pan and continue cooking for an additional 2 minutes to release their aromas.
- Make the Sauce: Pour in rice vinegar, soy sauce, tomato paste, sweet chilli sauce, and sugar. Whisk all the ingredients together in the pan until the mixture is well combined and the sauce starts to lightly boil. Remove the pan from heat once boiling.
- Toss Beef in Sauce and Serve: Add the crispy beef strips back into the pan and toss them thoroughly with the sauce to coat evenly. Serve immediately over steamed rice or noodles. Garnish with sesame seeds, sliced spring onions, and extra chilli flakes if desired for added heat and flavor.
Notes
- Substitutions: Use ribeye, flank steak, skirt steak, New York strip, or rump steak if sirloin is unavailable. For flank steak, cut thinly against the grain to avoid toughness.
- Potato starch can replace corn starch using the same quantity.
- Apple cider vinegar or white wine vinegar can substitute rice vinegar.
- If tomato paste is unavailable, tomato ketchup can be used as an alternative.
- If fresh red chillies are hard to find, substitute with 1-2 tablespoons of red pepper flakes based on preferred spice level.
- Tips: Chill the steak in the freezer for 20 minutes before slicing to make it easier to cut thinly.
- Use freshly grated ginger for the most vibrant flavor.
- Do not overcrowd the pan when frying beef; cook in batches to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
