Description
Crispy Chilli Beef is a quick and flavorful dish featuring tender beef coated in a light batter and fried until golden and crunchy. It’s tossed in a sweet, spicy, and tangy chili sauce, offering a delightful mix of textures and bold tastes. Perfect for a weeknight meal that feels like a treat.
Ingredients
Scale
- 500g beef sirloin or rump, thinly sliced
- 100g plain flour
- 50g cornflour
- 1 egg white
- 50ml cold water
- Vegetable oil, for frying
- 2 red chilies, thinly sliced
- 2 green chilies, thinly sliced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (ensure gluten-free if needed)
- 1 tbsp honey or brown sugar
- 1 tbsp chili garlic sauce or sriracha
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- Optional: Toasted sesame seeds, chopped spring onions for garnish
Instructions
- In a mixing bowl, combine the plain flour and cornflour.
- Add the egg white and cold water to the flour mixture. Whisk until you have a smooth, thick batter.
- Add the thinly sliced beef to the batter and toss to coat evenly.
- Heat vegetable oil in a deep frying pan or wok to 180°C (350°F).
- Fry the battered beef in small batches until golden brown and crispy. This should take about 3-4 minutes per batch.
- Remove the fried beef with a slotted spoon and drain on paper towels or a wire rack.
- In a separate small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), and chili garlic sauce (or sriracha) to make the sauce.
- In the same frying pan (with some oil removed), sauté the minced garlic, grated ginger, and sliced fresh chilies for about 1 minute until fragrant.
- Pour the prepared sauce into the pan and bring to a simmer. Cook for 1-2 minutes until it thickens slightly.
- Add the crispy beef back into the pan with the sauce. Toss quickly to coat the beef evenly.
- Serve immediately over steamed rice, garnished with sesame seeds and spring onions if desired.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
- Adjust the amount of chilies and chili sauce to control the spice level.
- If you don’t have cornflour, potato starch can be used as a substitute for crispiness.
- Frying in small batches is crucial to maintain oil temperature and achieve a crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg