Crispy Chilli Beef

Ingredients

• 3 tbsp Sweet Chilli Sauce (Thai sweet chilli sauce)
• 2.5 tbsp Honey (runny honey)
• 2 tbsp Tomato Ketchup
• 2 tbsp Rice Vinegar (sub apple cider vinegar or white wine vinegar)
• 1.5 tbsp Light Soy Sauce (for the sauce)
• 400 g Rump or Sirloin Steak (sliced into very thin strips)
• 2 tbsp Light Soy Sauce (for the marinade)
• 2 Garlic (cloves, finely grated or very finely diced)
• 1 tsp Fresh Ginger (heaped, grated or very finely diced)
• 250 g Cornflour/Cornstarch (or as needed)
• 2 Eggs (medium, beaten)
• 255 ml Vegetable Oil (or another high smoking point oil like sunflower oil; divided)
• 1 White Onion (medium, thinly sliced)
• 1 Carrots (large (or 2 small), sliced into thin matchsticks)
• 1 Red Chilli (thinly sliced)
• Rice or Noodles (to serve)

Steps

1. 1

   Remove any large bits of fat from the beef, then slice into very thin strips.

2. 2

   In a mixing bowl, combine the beef strips with 2 tbsp soy sauce, garlic, and ginger. Leave to marinate in the fridge for as long as you have time for (up to 2 hours). If you’re pushed for time, just leave at room temp as you prepare the other ingredients.

3. 3

   Mix 2 tbsp of the cornflour into the beef and leave for a few minutes. It’ll be fairly sticky at this point, which is fine.

4. 4

   Place a second bowl next to the beef and fill it with the rest of the cornflour.

5. 5

   Mix the beaten egg into the beef, then take a strip and thoroughly coat it in the cornflour. Make sure you really press the cornflour into the beef, then give it a good shake before resting on a baking tray. Repeat with the remaining strips of beef. If you run out of cornflour, just add more as needed.

6. 6

   Heat 240ml (1 cup) of the oil in a large, heavy-based saucepan over a medium-high heat until it reaches 180°C (356°F). When it's hot enough, a crumb should sizzle when it hits the oil.

7. 7

   Add half the beef (or as much as will comfortably fit) and use tongs to spread it out in the pan. Leave to fry for 2 minutes to allow the batter to cling to the beef, then cook for a further 2-3 minutes, stir-frying until golden and crisp all over.

8. 8

   Remove the beef and place on a wire rack set over a baking tray or kitchen paper to catch any excess oil. Repeat with the second batch, then discard the oil.

9. 9

   Whisk all the sauce ingredients (sweet chilli sauce, honey, ketchup, rice vinegar, and 1.5 tbsp soy sauce) together in a small bowl until combined.

10. 10

    Heat the remaining 1 tbsp of oil in the pan over a medium heat. Add the onion and carrots and fry for a few minutes until they start to soften.

11. 11

    Add the sliced chilli and fry for a minute longer.

12. 12

    Toss in the fried beef and the prepared sauce and give it a good stir until the sauce thickens and clings to the beef.

13. 13

    Serve immediately with rice or noodles.

Notes

Because the beef is sliced so thinly and then fried, you do not need to use an expensive cut of beef; Rump or Sirloin works well. For maximum crispiness, do not skip the step of pressing the cornflour firmly into the beef. If you are sensitive to heat, remove the seeds from the red chilli before slicing.

Nutrition per serving

• main
• fakeaway
• crispy beef
• fried
• dinner
• chinese-inspired