Recipes>Beef Recipes

Crispy Chilli Beef

by Emma Chung from Easy Chinese Food Anyone Can Make

Easy

Serves 2-4

Total 30min

Cook 30min

This classic Chinese recipe of crispy strips of beef served in a sweet, spicy and tangy sauce is a favourite the world over. Cook the beef in an air fryer if you have one to make it extra crispy or shallow fry and enjoy.

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Easy Chinese Food Anyone Can Make

Emma Chung

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Introduction

The exact orgins of this dish are unknown, but some believe it may come from a Sichuanese dish of beef strips stir-fried with plenty of chilli. The takeaway version has more sauce, and the secret to mine is Sriracha, which adds just a bit of heat and tang to complement the beef. For a spicier version, feel free to stir-fry the beef with the fresh chilli rather than using it just as a garnish.

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Ingredients

400gtenderloin or rump steak, very thinly sliced into shreds
neutral cooking oil, for frying
½onion, thinly sliced
½red bell pepper, thinly sliced
2garlic cloves, finely chopped
1large red chilli, thinly sliced
For the marinade:
1 tspbicarbonate of soda
2 tsplight soy sauce
½ tspsugar
1 tbspShaoxing rice wine
1egg, beaten
For the sauce:
4 tbspThai sweet chilli sauce
1 tbsplight soy sauce
2 tspdark soy sauce
1 tbspblack rice vinegar
2 tsphoney
2 tspsesame oil
2 tspSriracha sauce
For the coating:
120gcornstarch
1 tbspbaking powder
1 tspsalt
1 tspground white pepper

Method

Place the beef in a medium bowl and add the ingredients for the marinade. Mix to combine, massaging with your hands for 2–3 minutes. Leave to marinate for at least 15 minutes.

In a small bowl, mix together the ingredients for the sauce. Taste to adjust the seasonings.

In a separate small bowl, mix together the ingredients for the coating.

In batches, remove the beef from the marinade and place into the coating mixture. Toss to evenly coat, then shake off any excess and place the coated beef on a large plate or tray.

To air-fry : Preheat the air fryer to 200°C. Place the beef on a tray lined with baking paper and spray with cooking oil. Air-fry for 6–7 minutes until crispy and cooked through.

To shallow-fry : Cover the bottom of a frying pan or wok with a thin layer of cooking oil and set over a medium heat. In batches, add the beef and cook for 4–6 minutes, turning to make sure all sides are golden and crispy. Transfer to a wire rack and set aside.

Heat 2 teaspoons of oil in a large wok or frying pan over a high heat. Add the onion and pepper, and cook for 2–3 minutes until softening. Add the garlic and cook for 1 minute. Pour the sauce around the edges of the pan – it should sizzle immediately. Add the beef and quickly toss to combine.

Transfer to a large plate, garnish with the chilli and serve.

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Ingredients
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