RecipesCrispy Chilli Beef
Crispy Chilli Beef made quick and flavorful in under pressure! This one-pot wonder gives spicy, sweet heat with minimal fuss and maximum crunch!
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.
Notes
Use slow release to keep warm without splatter. Pre-chop veggies and mix sauce earlier to speed up cooking.