Imported from Instagram

Takeaway-Style Crispy Chilli Beef

Name: Takeaway-Style Crispy Chilli Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 750 g beef (Use an inexpensive cut such as minute steak; slice very thinly across the grain or have it cut into stir-fry strips.); 2 tbsp cornflour (For coating the beef.); 0.5 tsp black pepper; salt (To taste. The creator says soy sauce may provide enough salt; additional salt is also mentioned as a garnish.); 0.5 tsp chilli powder (Divided between seasoning the beef and the sauce, according to the transcript.); 1 red onion (Sliced or cut for stir-frying.); 1 bell pepper (The source says “pepper”; cut for stir-frying.); neutral cooking oil (For frying the vegetables and beef; the amount is not specified.); 2 tbsp soy sauce (The transcript specifies dark soy sauce.); 2 tbsp chilli sauce (Use a hot chilli sauce. The creator also says a nearly empty bottle of chilli sauce can be added if available.); 0.5 tsp garlic powder; 0.5 tsp chilli flakes (The written recipe lists chilli flakes; the transcript describes extra chilli powder for heat.); 2 tsp sugar; spring onions (For garnish; quantity not specified in the source.); sesame seeds (For garnish; quantity not specified in the source.); rice (For serving; quantity not specified in the source.)

Recipe by Zaynah @zaynahsbakes · Instagram

Imported by Mahira Zahid on SeeMeCook

Thinly sliced beef is coated in cornflour, fried until crisp, then tossed with sautéed onion, pepper, soy sauce, chilli sauce, garlic, chilli and sugar. Serve with rice for a takeaway-style meal.

4 servings40 minEast Asian

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Ingredients

750 g beef (Use an inexpensive cut such as minute steak; slice very thinly across the grain or have it cut into stir-fry strips.)
2 tbsp cornflour (For coating the beef.)
0.5 tsp black pepper
salt (To taste. The creator says soy sauce may provide enough salt; additional salt is also mentioned as a garnish.)
0.5 tsp chilli powder (Divided between seasoning the beef and the sauce, according to the transcript.)
1 red onion (Sliced or cut for stir-frying.)
1 bell pepper (The source says “pepper”; cut for stir-frying.)
neutral cooking oil (For frying the vegetables and beef; the amount is not specified.)
2 tbsp soy sauce (The transcript specifies dark soy sauce.)
2 tbsp chilli sauce (Use a hot chilli sauce. The creator also says a nearly empty bottle of chilli sauce can be added if available.)
0.5 tsp garlic powder
0.5 tsp chilli flakes (The written recipe lists chilli flakes; the transcript describes extra chilli powder for heat.)
2 tsp sugar
spring onions (For garnish; quantity not specified in the source.)
sesame seeds (For garnish; quantity not specified in the source.)
rice (For serving; quantity not specified in the source.)

Steps

1
Slice the beef into very thin strips across the grain. Alternatively, ask the butcher to cut it into strips suitable for a stir-fry.
2
Season the beef with the black pepper, salt and chilli powder. Add the cornflour and mix thoroughly so every strip is evenly coated.
3
Heat cooking oil in a large frying pan or wok. Fry the onion and bell pepper first until cooked to your preference, then remove the vegetables from the pan.
4
Add the coated beef to the pan in two batches, avoiding overcrowding. Overcrowding makes the strips stick together and steam instead of becoming crisp.
5
Fry each batch for about 5–6 minutes, only until the beef has completely changed colour and is crisp. Do not overcook it, or it may become chewy and tough.
6
Return the fried vegetables to the pan and stir-fry everything together for a couple more minutes.
7
Add the soy sauce, chilli sauce, garlic powder, remaining chilli seasoning and sugar. Toss until the beef and vegetables are evenly coated in the sauce.
8
Taste and add salt only if needed, bearing in mind that the soy sauce is already salty.
9
Garnish with spring onions and sesame seeds. Serve the crispy chilli beef with rice.

Notes

The written description lists 750 g beef and 2 tbsp cornflour, while the spoken transcript demonstrates 500 g beef and 1½ tbsp cornflour; the written recipe quantities were used as the primary source. The amount of frying oil, rice, spring onions and sesame seeds is not specified. The transcript does not state a precise oil quantity, vegetable cooking time, or sauce cooking time beyond “a couple more minutes.”