The pressure builds and you start counting down minutes until you eat. You spot the stainless pot sitting there all shiny with the sealing ring in place, ready to go. That anticipation, it it is like a countdown race running in your kitchen.
You toss in those tender flank steak strips coated in the flour mix, egg bathed like little crispy clouds waiting to happen. You sense that heat rising, the steam cues starting, and it it is all coming together inside your cooker.
Then you hear the slight whoosh and the timer starts. You start thinking about that first bite with the chillies and garlic all sizzling in your mouth. It it is a wait, but heck it it is worth every single second.
Why Your Cooker Beats Every Other Pot
- You get the perfect pressure build super quick, locking those flavors in tight.
- It keeps the juices inside so your beef stays tender yet that coating stays crispy.
- The slow release option means no splatters and the sauce thickens just right.
- Quick release saves you when you it re in a hurry but without losing taste.
- The sealing ring keeps steam where it should be, no mess and no fuss.
- It it is a one-pot wonder that cuts down cleanup, gotta love that!
Everything You Need Lined Up
- 400 grams of flank steak, thinly sliced real fine.
- 2 tablespoons of cornflour plus 1 tablespoon of plain flour, for that crisp coating.
- 1 beaten egg to hold it all together.
- 1 red chili and 1 green chili, both thinly sliced to give that kick.
- 1 red bell pepper, julienned nice and neat.
- 2 cloves of garlic, minced small.
- 1 thumb-sized piece of ginger, freshly grated.
- Mix of sauces: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sweet chili sauce, 1 tablespoon tomato ketchup, and a teaspoon of sesame oil.
- Vegetable oil for deep frying and spring onions sliced for garnish.
Make sure you got everything ready 'cause this recipe moves fast once you start. Those chilies gotta be fresh and the steak sliced just right or you lose that tender-chewy balance.
The Full Pressure Cooker Journey
Step one, mix cornflour and plain flour with a pinch of salt in a bowl. Toss your sliced beef in that flour mix till they're fully coated.
Step two, dunk those flour-coated beef strips into the beaten egg. They get clingy and ready for frying.
Step three, heat up your vegetable oil in a wok or deep pan to medium-high. Fry the beef strips in batches till they turn golden and crispy.
Step four, drain the beef on paper towels so no excess oil hangs around. Keep those strips crispy ya know?
Step five, clean your wok, add a tablespoon of oil, then toss in garlic, ginger, and both chilies. Stir-fry that for about 1-2 minutes until fragrant and lively.
Step six, chuck in your julienned red bell pepper and stir-fry for another couple minutes. It stays crunchy, giving texture balance.
Step seven, time for your sauce - mix soy sauce, rice vinegar, sweet chili sauce, ketchup, and sesame oil in a small bowl. Pour it in and let it simmer for 1-2 minutes till it thickens a bit.
Step eight, toss your crispy beef back in, coat those strips real good with sauce, garnish with spring onions and serve hot. Dont forget to use slow release if you wanna keep it hot and juicy while preventing splatters.
Easy Tweaks That Make Life Simple
- Use pre-sliced beef from the deli if slicing feels like a chore, saves time.
- Swap the red and green chilies for bell peppers only if you gotta skip the heat.
- If busy, toss your sauce ingredients in a jar and shake it up before cooking.
- Deep fry in batches ahead, then quick release back into the wok with sauce when ready to serve.
These tweaks make cooking less of a hassle and more of a joy especially after a long day. The pressure cooker handles the heat but you gotta prep smart.
That First Bite Moment
You first bite like a crunchy surprise before the zing of chili hits you. Its spicy, sweet, and a little tangy all in one mouthful. You remember the sound of the sizzle when you tossed it in the wok.
The beef is tender under that crispy coat, juicy too, like it soaked up every flavor inside. You sense the freshness of the ginger and garlic stirring up the whole thing.
That sauce sticks with a perfect balance, not too thick, not runny, and the spring onions add a crisp coolness right on top. You smile cause this is the kind of meal that feels like a warm hug.
Its a taste that calls you back for seconds and maybe thirds, no judging here.
Your Leftover Strategy Guide
After the meal, you wanna store leftovers the right way. First, cool your crispy chilli beef before trapping it in an airtight container.
For fridge storage, keep it sealed and eat within 2 days so that crispness aint lost too far. Reheat gently on stove, adding a splash of water to keep it moist.
If freezers your thing, freeze portions flat in zip bags so they thaw quick when needed. Use quick release steam cues when reheating to avoid overcooking the beef.
And if you want something fast, toss leftovers into a warmed pan with a little oil and stir-fry for a minute or two. It wakes those flavors right back up.
What People Always Ask Me
- Q What if my beef isnt crispy enough?
A Make sure oil is hot enough before frying and fry in small batches. Also, quick release steam after cooking helps keep crispiness. - Q Can I use chicken or pork instead?
A Heck yes! Adjust cooking times for the meat, chicken usually cooks faster, pork maybe a little longer but it works real good. - Q Should I always use slow release?
A Slow release helps with sauce thickness and stops splatter, but quick release works if youre short on time. Just watch the steam cues closely. - Q Whats the point of the sealing ring?
A Its crucial. Keeps all that steam inside so pressure builds properly. Without it, cooker wont work right and might lose flavor. - Q Why so many sauces?
A The combo gives you layers of flavor 6 sweet, sour, salty, and spicy. Toss em together and you get that perfect glaze. - Q Can I prep parts ahead?
A Totally. You can slice beef, chop veg, even mix sauce the day before. Just keep 'em separate till you cook.
RecipesCrispy Chilli Beef
Equipment
- 1 Mixing bowl for coating beef
- 1 Wok for stir frying
- 1 Deep pan optional alternative to wok for frying
Ingredients
Main Ingredients
- 400 g Flank steak thinly sliced
- 2 tablespoon Cornflour
- 1 tablespoon Plain flour
- 1 Egg beaten
- 1 Red chili thinly sliced
- 1 Green chili thinly sliced
- 1 Red bell pepper julienned
- 2 cloves Garlic minced
- 1 thumb Ginger grated
- 3 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 2 tablespoon Sweet chili sauce
- 1 tablespoon Tomato ketchup
- 1 teaspoon Sesame oil
- Vegetable oil for deep frying
- Spring onions sliced, for garnish
Instructions
Instructions
- Mix cornflour and plain flour with a pinch of salt in a bowl. Toss your sliced beef in that flour mix till they're fully coated.
- Dunk those flour-coated beef strips into the beaten egg.
- Heat vegetable oil in a wok or deep pan to medium-high. Fry the beef strips in batches till golden and crispy.
- Drain the fried beef on paper towels.
- Clean the wok. Add 1 tablespoon oil and stir-fry garlic, ginger, and both chilies for 1–2 minutes.
- Add red bell pepper and stir-fry for 2 minutes.
- Mix soy sauce, rice vinegar, sweet chili sauce, ketchup, and sesame oil in a bowl. Pour into wok and simmer 1–2 mins.
- Add crispy beef back to wok and stir to coat with the sauce.
- Garnish with sliced spring onions and serve hot.
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