Velvet coating technique from 1960s Hong Kong uses cornstarch and egg whites to create restaurant-style crispy beef texture at home.
Crispy Sweet Chilli Beef with Egg Fried Rice
Whip up a mouthwatering feast in just 20 minutes with our Crispy Sweet Chilli Beef paired with fluffy egg fried rice! This dish features tender beef coated in a zesty sweet chilli sauce, perfectly balanced with the savory delight of scrambled eggs and vibrant vegetables in the rice. Get ready for a flavor explosion that’s sure to impress!
Prep
10
min
Cook
20
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 small Carrot, grated
- 1 tsp garlic, minced (5 ml)
- 1 tsp ginger, minced (5 ml)
- 60g White onion, finely diced (2.12 oz)
🥩Meat & Seafood(1)
- 330g lean rump steak, room temperature (11.6 oz)
🥛Dairy & Eggs(2)
- 1 Egg, whisked
- 1 Egg
🫙Pantry Staples(4)
- 100g dry basmati rice, cooked a day old (3.53 oz)
- 1 tsp Honey (5 ml)
- 1 tsp Sesame oil (5 ml)
- 1 tsp White rice vinegar (5 ml)
🍯Sauces & Condiments(4)
- 1 tsp Dark soy sauce (5 ml)
- 2 tsp Dark soy sauce (10 ml)
- 2 tsp Soy sauce (10 ml)
- 1 tbsp Soy sauce (15 ml)
📦Other(3)
- 30g Cornflour (1.06 oz)
- 80g Frozen peas (2.82 oz)
- 3 tbsp Sweet chilli sauce (45 ml)
👨🍳 Instructions
- 1
Tenderise the beef then slice into thin strips. Marinade with 2 tsp soy sauce then dip into the whisked egg then cornflour.
- 2
Place on a lined baking tray and cook on 200C fan for 15-20 minutes until crispy. In a small bowl mix the sauce ingredients together and set aside.
- 3
Pour the sauce into a pan or wok and crank the heat to high until it starts to bubble, then mix the beef into the sauce.
- 4
For the egg fried rice fry the onion and carrots in sesame oil to soften then add the peas and cook for a further few mins, before adding the egg to scramble.
- 5
Mix in the rice then pour in the dark soy sauce and mix everything together. Serve with spring onions and dive right in.
💡 Pro Tips
- ✓Double-coat your beef by dipping in egg wash, then cornflour, then egg wash again, then cornflour for maximum crispiness - the extra starch layer creates more surface area for browning reactions.techniqueDouble coating
- ✓Use day-old refrigerated rice for fried rice because it has 15-20% less moisture content, preventing mushiness and allowing individual grains to crisp up properly.ingredient15-20% less moisture
- ✓Heat your wok or pan to 400-450°F before adding ingredients - at this temperature, the Leidenfrost effect prevents sticking and creates the signature 'wok hei' smoky flavor.equipment400-450°F
- ✓Add beaten egg to the rice when the pan is screaming hot and push it to one side for 30 seconds before scrambling - this creates distinct egg ribbons rather than coating every grain.timing30 seconds
- ✓Toss the crispy beef with sauce immediately after it bubbles to maintain crispiness - the high heat evaporates surface moisture while the starch coating absorbs flavor without going soggy.timing
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
intermediate
Share this recipe
Velvet coating technique from 1960s Hong Kong uses cornstarch and egg whites to create restaurant-style crispy beef texture at home.
Crispy Sweet Chilli Beef with Egg Fried Rice
Whip up a mouthwatering feast in just 20 minutes with our Crispy Sweet Chilli Beef paired with fluffy egg fried rice! This dish features tender beef coated in a zesty sweet chilli sauce, perfectly balanced with the savory delight of scrambled eggs and vibrant vegetables in the rice. Get ready for a flavor explosion that’s sure to impress!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1 small Carrot, grated
- 1 tsp garlic, minced (5 ml)
- 1 tsp ginger, minced (5 ml)
- 60g White onion, finely diced (2.12 oz)
🥩Meat & Seafood(1)
- 330g lean rump steak, room temperature (11.6 oz)
🥛Dairy & Eggs(2)
- 1 Egg, whisked
- 1 Egg
🫙Pantry Staples(4)
- 100g dry basmati rice, cooked a day old (3.53 oz)
- 1 tsp Honey (5 ml)
- 1 tsp Sesame oil (5 ml)
- 1 tsp White rice vinegar (5 ml)
🍯Sauces & Condiments(4)
- 1 tsp Dark soy sauce (5 ml)
- 2 tsp Dark soy sauce (10 ml)
- 2 tsp Soy sauce (10 ml)
- 1 tbsp Soy sauce (15 ml)
📦Other(3)
- 30g Cornflour (1.06 oz)
- 80g Frozen peas (2.82 oz)
- 3 tbsp Sweet chilli sauce (45 ml)
👨🍳 Instructions
- 1
Tenderise the beef then slice into thin strips. Marinade with 2 tsp soy sauce then dip into the whisked egg then cornflour.
- 2
Place on a lined baking tray and cook on 200C fan for 15-20 minutes until crispy. In a small bowl mix the sauce ingredients together and set aside.
- 3
Pour the sauce into a pan or wok and crank the heat to high until it starts to bubble, then mix the beef into the sauce.
- 4
For the egg fried rice fry the onion and carrots in sesame oil to soften then add the peas and cook for a further few mins, before adding the egg to scramble.
- 5
Mix in the rice then pour in the dark soy sauce and mix everything together. Serve with spring onions and dive right in.
💡 Pro Tips
- ✓Double-coat your beef by dipping in egg wash, then cornflour, then egg wash again, then cornflour for maximum crispiness - the extra starch layer creates more surface area for browning reactions.techniqueDouble coating
- ✓Use day-old refrigerated rice for fried rice because it has 15-20% less moisture content, preventing mushiness and allowing individual grains to crisp up properly.ingredient15-20% less moisture
- ✓Heat your wok or pan to 400-450°F before adding ingredients - at this temperature, the Leidenfrost effect prevents sticking and creates the signature 'wok hei' smoky flavor.equipment400-450°F
- ✓Add beaten egg to the rice when the pan is screaming hot and push it to one side for 30 seconds before scrambling - this creates distinct egg ribbons rather than coating every grain.timing30 seconds
- ✓Toss the crispy beef with sauce immediately after it bubbles to maintain crispiness - the high heat evaporates surface moisture while the starch coating absorbs flavor without going soggy.timing