Description
Crispy Chilli Beef delivers a spicy punch that’ll make your taste buds dance with excitement. Packed with bold flavors and crunchy textures, this dish brings restaurant-quality excitement straight to your dinner table.
Ingredients
Scale
Protein:
- 1 pound beef sirloin or flank steak
Coating:
- ⅔ cup cornstarch
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- ½ cup water
Sauce and Vegetables:
- 2 cups vegetable oil (for frying)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
- 1 tablespoon sugar
Instructions
- Slice 1 pound of beef sirloin extremely thin against the grain, creating delicate strips that will cook quickly and remain tender.
- Whisk together ⅔ cup cornstarch, ⅓ cup flour, ½ teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a mixing bowl.
- Add 1 large egg and ½ cup water to the dry ingredients, stirring until your batter becomes completely smooth with zero lumps.
- Pour 2 cups vegetable oil into a deep skillet, heating to 375°F for optimal crispy results.
- Dunk each beef strip into the batter, allowing excess to drip off before carefully lowering into hot oil.
- Fry beef strips in small batches for 3-4 minutes until they turn golden brown and achieve a crispy exterior.
- Transfer fried beef to paper towels, letting excess oil drain completely.
- Heat 2 tablespoons sesame oil in a wok over medium heat, reaching approximately 350°F.
- Sauté 3 minced garlic cloves, 1 tablespoon minced ginger, 1 sliced onion, and 1 sliced bell pepper until they become fragrant and slightly softened.
- Pour in ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 2 tablespoons chili sauce, and 1 tablespoon sugar.
- Simmer sauce for 2-3 minutes, letting the flavors combine and slightly thicken.
- Toss crispy beef strips into the sauce, coating each piece thoroughly.
- Stir-fry the coated beef for an additional 2 minutes to ensure maximum flavor absorption.
- Plate your crispy chilli beef immediately over steamed rice, garnishing with chopped green onions if desired.
Notes
- Slice beef super thin against the grain to guarantee maximum tenderness and prevent chewy texture.
- Use fresh vegetable oil at the right temperature (around 350°F) to ensure crispy coating without absorbing excess oil.
- Let the battered beef drain completely on paper towels to maintain that perfect crunch and prevent soggy spots.
- For gluten-free adaptation, replace wheat flour with rice flour or gluten-free all-purpose blend and swap regular soy sauce for tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 498 kcal
- Sugar: 7 g
- Sodium: 770 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 65 mg