Crispy Chilli Beef
Get ready to indulge in this irresistible Crispy Chilli Beef, where tender strips of beef meet a delightful crunch! Coated in a tantalizingly sticky sauce with a perfect kick of heat, this dish features key ingredients like soy sauce and fresh chilies to elevate your taste buds. Quick to whip up and bursting with flavor, it’s a must-try for any weeknight dinner!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- onion
🥩Meat & Seafood(1)
- soft beef (454 g)
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(2)
- sesame oil
- vegetable oil
🍯Sauces & Condiments(2)
- soy sauce
- vinegar
📦Other(4)
- bicarb
- cornflour
- peppers
- sweet chilli sauce
👨🍳 Instructions
- 1
Using a process called velveting for the beef to make it soft and tender, coating it in bicarb then rinsing and drying before tossing it in egg and cornflour for a crunchy coating.
- 2
Fry in hot vegetable oil until golden and crisp and set aside while whisking together the sauce of soy, sweet chilli, sesame oil, vinegar and other nice things.
- 3
Stir fry garlic, onion and peppers to soften slightly then add the crispy beef strips and toss through the sticky sweet sauce.
- 4
Serve with sticky rice and enjoy.
💡 Pro Tips
- ✓Velvet beef strips with 1/2 teaspoon baking soda per pound for exactly 15 minutes, then rinse thoroughly - the alkaline environment breaks down proteins and increases water retention by 30%.technique1/2 tsp per pound, 15 minutes
- ✓Fry beef at 350-375°F in two batches to maintain oil temperature, as overcrowding drops temp by 50°F and creates soggy coating instead of crispy exterior.technique350-375°F
- ✓Use a 2:1 ratio of cornstarch to egg white for coating after velveting - this creates maximum crunch because cornstarch forms tighter protein networks than flour when fried.ingredient2:1 ratio
- ✓Stir-fry vegetables for only 60-90 seconds on high heat to achieve wok hei (breath of the wok) - the Maillard reaction needs 300°F+ surface contact for that smoky flavor.timing60-90 seconds, 300°F+
- ✓Add sauce off heat and toss for 30 seconds maximum to prevent cornstarch coating from absorbing moisture and losing its crispiness.timing30 seconds maximum
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