Crispy Chilli Beef With Sticky Sweet-Spicy Sauce
By Isabella Quinn
Servings
4
Level
Easy
Choose a tender‚ well-marbled sirloin steak and thinly slice it against the grain to prevent drying and add a crispy texture․ Chinese crispy sirloin beef dish recipe features cornstarch-coated sirloin strips stir-fried with carrots‚ red bell peppers‚ chili peppers‚ and sweet and spicy sauce․ Serve with rice․
Marinating beef strips in toasted sesame oil and soy sauce with caster sugar helps to flavor the beef strips before cooking․ Other ingredients used to flavor the sauce include honey‚ brown sugar‚ ketchup‚ rice wine vinegar‚ and dark soy sauce․ Sautéed garlic‚ ginger‚ red pepper‚ and carrot make a colorful and flavorful side dish to serve with the beef․ Clear honey and soft light brown sugar are listed as ingredients․
Hot grease and well-coated beef strips are signs of properly fried strips․ Beef strips should take 2 to 3 minutes to brown․ Overcrowding the pan with too many strips can cause the grease to cool and prevent browning․ Toss battered strips in the sauce only long enough to coat them to prevent soggy batter from soaking up sauce․
Serve with chopped spring onions and toasted sesame seeds․ Other serving suggestions include white rice‚ stir-fried noodles‚ and bao buns․ Beef and vegetables will soften in the refrigerator․ The source advises against freezing․ If you want the sauce absorbed‚ you might consider serving with white rice․
Why you'll love this recipe
- Sirloin has a moderate fat content that allows meat strips cut from loins to cook rapidly without becoming dry․
- Cutting sirloin across the grain can make strips more tender․
- Toasted sesame oil‚ fresh ginger‚ garlic‚ and red pepper are flavorful alternatives to bottled sauces often served at restaurants․
- Sauce ingredients include honey‚ ketchup‚ rice vinegar‚ and dark soy sauce․
- These common household ingredients offer sweet‚ tangy‚ and savory flavors․
- A little carrot and half a red bell pepper add color and texture to the dish without overwhelming the taste of beef․
- The steak and sweet sauce remain the star ingredients․
- Cornflour coats the entire dish and is crispy when cooked in oil, Cornflour also helps the bubbling sauce stick to the dish․
Ingredients
- •sirloin steak (cut into thin strips against the grain)
- •1 tbsp toasted sesame oil
- •2 tbsp soy sauce
- •caster sugar (pinch)
- •2 tbsp clear honey
- •1 tsp soft light brown sugar
- •2 tbsp tomato ketchup
- •5 tbsp rice wine vinegar
- •1 tbsp dark soy sauce
- •cloves garlic (peeled and finely chopped)
- •ginger (peeled and finely chopped)
- •1 red chilli (thinly sliced into rounds; seeds removed if preferred)
- •1 small carrot (julienned)
- •½ red bell pepper (julienned)
- •1 small egg
- •cornflour (for coating)
- •salt (good pinch)
- •black pepper (good pinch)
- •120 ml vegetable oil (or other odourless frying oil)
- •spring onions (sliced, for serving)
- •sesame seeds (pinch, ideally toasted, for serving)
- •white long-grain rice (to serve)
Instructions
- 1
Cut the steak into thin strips against the grain.
- 2
Place the beef in a large bowl with the sesame oil, soy sauce, and caster sugar.
- 3
Leave the beef to marinate while preparing the remaining elements.
- 4
Combine the honey, brown sugar, tomato ketchup, rice wine vinegar, and dark soy sauce in a small bowl.
- 5
Mix the sauce well and set aside.
- 6
Crush, peel, and finely chop the garlic and ginger.
- 7
Thinly slice the red chilli into rounds, removing the seeds if preferred.
- 8
Julienne the carrot and red bell pepper.
- 9
Crack the egg into the marinated beef and mix until all strips are coated.
- 10
Place the cornflour in a large mixing bowl and season with salt and black pepper.
- 11
Let excess egg drip from the beef, then coat the strips thoroughly in the cornflour, keeping the strips separated.
- 12
Line a large plate with paper towels.
- 13
Heat about 120 ml vegetable oil in a wok or frying pan over medium heat.
- 14
Fry the beef in small batches, without overcrowding the pan, for 2 to 3 minutes per batch.
- 15
Transfer the cooked beef to the paper towel-lined plate with a slotted spoon.
- 16
Repeat frying and draining with the remaining beef.
- 17
Heat 1 tablespoon of oil from the beef pan in a separate large frying pan or wok over medium-high heat.
- 18
Fry the carrot, red pepper, chilli, ginger, and garlic for 30 seconds to 1 minute.
- 19
Add the prepared sauce mixture and leave it to bubble vigorously for 1 minute.
- 20
Add the crispy beef and toss just long enough to coat it in the sauce.
- 21
Serve with sliced spring onions, sesame seeds, and white rice.
FAQ
Nutrition (per serving)
Calories
670
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