Quick and delicious Crispy Chilli Beef for dinner? Thin strips of beef are marinated, coated in a light batter, and fried to perfection for that irresistible crunch. Tossed in a spicy, tangy sauce made from soy, garlic, ginger, and red chillies, this dish is a perfect balance of heat and sweetness.
Category
Dinner
Servings
4
Prep time
30 minutes
Cook time
15 minutes
Quick and delicious Crispy Chilli Beef for dinner? Thin strips of beef are marinated, coated in a light batter, and fried to perfection for that irresistible crunch. Tossed in a spicy, tangy sauce made from soy, garlic, ginger, and red chillies, this dish is a perfect balance of heat and sweetness.
Ingredients
- 500g beef, thinly sliced (sirloin, minute steak, or rump work well)
- 2 tbsp light soy sauce
- 0.5 tsp MSG
- 0.5 tbsp sugar
- 1 egg
- 1 brown onion, sliced
- 1 red capsicum (bell pepper), sliced
- 3 spring onions, green parts sliced thinly
- small bunch of coriander, chopped
- 4 cloves garlic, finely grated
- thumb-sized piece of ginger, finely grated
- 3 bird’s eye chillies, finely sliced
- 1 tsp sesame oil
- 2 tbsp tomato ketchup
- 1 tbsp dark soy sauce
- 1 tbsp black vinegar
- 200g cornflour (cornstarch)
- 1 tsp ground white pepper
- salt, to taste
- oil for frying
Directions
Add the beef, light soy sauce, MSG, sugar, and egg to a bowl. Mix well and leave to marinate for 45 minutes.
- To make the sauce, mix the ginger, garlic, chillies, sesame oil, ketchup, dark soy sauce, and black vinegar in a bowl. Set aside.
- In another bowl, add the cornflour and season with salt and white pepper. Add the marinated beef, ensuring it is evenly coated in the cornflour.
- Fry the beef in oil (or tallow) at 180°C (350°F) for 4-5 minutes until golden brown and crispy. Drain well and set aside.
- In a wok over high heat, add some oil. When hot, add the onions and capsicum, and fry for 2-3 minutes until they start to soften.
- Add the fried beef to the wok and toss briefly. Then add the sauce prepared earlier and toss well to coat.
- Finish with the spring onion greens and coriander, toss well, and serve with steamed rice.
