Crispy Beef with Sweet Chilli Sauce and Egg Fried Rice

Ingredients

• 400 g steak (Thinly sliced)
• 1.5 egg (Beaten; use 1–2 eggs as needed for coating)
• 0.5 cup cornflour (Seasoned with salt and pepper)
• salt (To season the cornflour)
• black pepper (To season the cornflour)
• oil spray (For spraying the coated beef before cooking)
• 3 cups cooked chilled rice (Use fully cooked rice that has been chilled)
• 2 egg (For the fried rice)
• 2 cloves garlic (Grated)
• 1 tbsp oyster sauce (For the fried rice)
• 1 tbsp soy sauce (For the fried rice)
• 1 tsp dark sweet soy sauce (For the fried rice)
• 0.5 cup peas (Frozen or thawed)
• 3 spring onions (Sliced; reserve half for garnish)
• 1 tbsp oil (For frying the rice)
• 0.5 cup sweet chilli sauce (For the sticky sauce)
• 1 tbsp soy sauce (For the sweet chilli sauce)
• 1 tbsp oyster sauce (For the sweet chilli sauce)
• 1 tbsp honey (For the sweet chilli sauce)
• 1 tsp garlic (For the sweet chilli sauce)
• 1 tsp ginger (For the sweet chilli sauce)

Steps

1. 1

   Slice the steak thinly across the grain. Set up three shallow dishes: one for the beaten egg, one for the cornflour seasoned with salt and black pepper, and one for the coated beef.

2. 2

   Dip each slice of steak into the beaten egg, allowing excess to drip off. Transfer it to the seasoned cornflour and turn to coat thoroughly on all sides.

3. 3

   Arrange the coated beef in a single layer in an air-fryer basket or on a lined baking tray. Spray the pieces lightly with oil so the coating browns and crisps.

4. 4

   Air-fry or bake the beef at 200°C / 400°F for 12–15 minutes, turning halfway through and spraying the exposed side with more oil if needed. Cook until crisp, browned, and cooked through.

5. 5

   While the beef cooks, heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat.

6. 6

   Add the grated garlic to the hot oil and stir-fry briefly, about 30 seconds, until fragrant but not browned.

7. 7

   Add the two eggs to the pan. Scramble them until just set, breaking them into small curds.

8. 8

   Add the chilled cooked rice to the scrambled eggs. Stir-fry, breaking up any clumps, until the rice is hot and evenly mixed with the egg.

9. 9

   Add the oyster sauce, soy sauce, dark sweet soy sauce, peas, and half of the sliced spring onions. Toss and stir-fry until the seasonings are evenly distributed and the peas are hot.

10. 10

    Place the sweet chilli sauce, soy sauce, oyster sauce, honey, garlic, and ginger in a clean pan. Stir to combine over medium heat.

11. 11

    Simmer the sauce for 1–2 minutes, stirring, until heated through and glossy. Do not let it reduce too far or it may become overly thick.

12. 12

    Add the crisp beef to the warm sauce just before serving. Toss gently until every piece is coated in the sticky sauce while retaining as much crispness as possible.

13. 13

    Divide the egg fried rice among serving bowls or plates. Top with the sauced crispy beef and garnish with the remaining sliced spring onions. Serve immediately.

Notes

Serve immediately after tossing the beef with the sauce so the coating stays as crisp as possible. Chilled cooked rice fries more readily and is less likely to become mushy.

Nutrition per serving

• main
• dinner
• fakeaway
• crispy
• air-fried
• fried rice
• beef
• takeaway-style