Crispy Chilli Beef
Dean Clayton cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
Crispy cornflour-coated beef tossed in a sweet, tangy, lightly spicy chilli sauce with garlic, ginger, sesame, and green onion. A quick homemade takeaway-style dinner that can be served with rice.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Beef
- 5 g
- 5 g
- 60 g
Sauce
- 70 g
- 50 g
- 30 g
- 15 g
- 15 g
- 5 g
- 5 g
- 55 g
- 6 g
- 15 g
- 9 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.03 kg before cooking, which is about 515 g per serving.
Steps
Pat the beef strips dry and place them in a bowl. Add the garlic puree and 1 teaspoon soy sauce, then toss thoroughly to coat.
Add the cornflour and toss until every piece of beef is evenly coated in a dry, pale layer. Shake off any heavy excess coating so it fries crisp rather than clumping.
Heat the neutral oil in a large wok or deep frying pan over medium-high heat. Fry the coated beef in batches so the pieces are not crowded, turning as needed, until deeply golden and crisp and the beef is cooked through.
Transfer the crispy beef to a plate lined with paper towels and leave it to drain while you prepare the sauce and vegetables.
While the beef is cooking, place the ketchup, sweet chilli sauce, honey, rice wine vinegar, dark soy sauce, garlic puree, and ginger puree in a bowl. Stir until smooth and fully combined.
Pour off excess frying oil, leaving a thin film in the wok. Add the additional garlic and sliced vegetables, along with the optional chilli if using. Stir-fry until fragrant and softened, about 2–4 minutes.
Add the prepared sauce to the wok. Stir and let it bubble gently for 1–2 minutes, until slightly reduced and glossy.
Return the crispy beef to the wok and toss thoroughly until every piece is coated in the sauce. Warm through briefly, taking care not to cook so long that the coating loses all of its crispness.
Garnish with sesame seeds and sliced green onion. Serve immediately, ideally with steamed rice.
Notes
The source does not specify the beef quantity, amount of cornflour or oil, or which vegetables to use; practical estimates are provided. Add fresh chilli for extra heat, as recommended by the creator. Serve immediately for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 919
- Protein
- 63 g
- Carbs
- 76 g
- Fat
- 41 g
- Fiber
- 4 g
Where the calories come from
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