Crispy Chilli Beef
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.
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.
Ingredients
| 400g | tenderloin or rump steak, very thinly sliced into shreds |
| neutral cooking oil, for frying | |
| ½ | onion, thinly sliced |
| ½ | red bell pepper, thinly sliced |
| 2 | garlic cloves, finely chopped |
| 1 | large red chilli, thinly sliced |
| For the marinade: | |
|---|---|
| 1 tsp | bicarbonate of soda |
| 2 tsp | light soy sauce |
| ½ tsp | sugar |
| 1 tbsp | Shaoxing rice wine |
| 1 | egg, beaten |
| For the sauce: | |
| 4 tbsp | Thai sweet chilli sauce |
| 1 tbsp | light soy sauce |
| 2 tsp | dark soy sauce |
| 1 tbsp | black rice vinegar |
| 2 tsp | honey |
| 2 tsp | sesame oil |
| 2 tsp | Sriracha sauce |
| For the coating: | |
| 120g | cornstarch |
| 1 tbsp | baking powder |
| 1 tsp | salt |
| 1 tsp | ground 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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
