Crispy Chilli Beef

Ingredients

• 450 g beef strips (Thinly sliced steak or beef strips)
• 1 tsp garlic puree (For coating the beef)
• 1 tsp soy sauce (For coating the beef)
• 0.5 cup cornflour (Use enough to coat the beef; approximately 60 g)
• 4 tbsp ketchup (For the sauce)
• 3 tbsp sweet chilli sauce (For the sauce)
• 1.5 tbsp honey (For the sauce)
• 1 tbsp rice wine vinegar (For the sauce)
• 1 tbsp dark soy sauce (For the sauce)
• 1 tsp garlic puree (For the sauce)
• 1 tsp ginger puree (For the sauce)
• 0.25 cup neutral frying oil (For frying; some oil will remain in the pan)
• 2 cloves garlic (Additional garlic for frying with the vegetables; inferred because the instructions mention garlic and vegetables)
• 200 g mixed vegetables (Sliced vegetables of choice; the source does not specify which vegetables)
• 1 red chilli (Optional; the creator recommends adding chilli for extra heat but did not have any. Remove seeds for less heat.)
• 1 tbsp sesame seeds (For garnish)
• 2 green onion (Sliced, for garnish)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Transfer the crispy beef to a plate lined with paper towels and leave it to drain while you prepare the sauce and vegetables.

5. 5

   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.

6. 6

   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.

7. 7

   Add the prepared sauce to the wok. Stir and let it bubble gently for 1–2 minutes, until slightly reduced and glossy.

8. 8

   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.

9. 9

   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 per serving

• main
• takeaway-style
• crispy
• stir-fried
• quick dinner
• beef
• spicy
• rice pairing