Chinese crispy chilli beef recipe
Ingredients
- 360 gmedallion steak
sliced against the grain into thin strips
- 1egg
- 6 tbspcornflour
- ½ tspsalt
- ½ tspwhite pepper
- 4 tbspvegetable oil
- 1 tbspsesame seeds
- 3 tbspsweet chilli sauce
- 1 ½ tbspapple cider vinegar
- 3 tbspketchup
- 3 tbsplight soy sauce
- 2 tbspwater
- 2 clovesgarlic
pressed
- 2 tspsriracha sauce or hot sauce
more if you like it spicy
Directions
- 1
In a mixing bowl, add the strips of steak and add the egg. Using your hands, mix them together and make sure all the steak is coated in the egg.
- 2
Add the 6 tablespoons of cornflour, and the salt and the pepper. Combine well, ensuring the cornflour is coating the steak well. The mixture will be sticky.
- 3
Heat the oil in a large frying pan or wok on a high heat until very hot around 3-4 minutes. Test a small piece of beef in the oil, and when it sizzles, the oil is ready
- 4
Carefully add the steak strips one at a time to the hot oil. You will have to separate them from the sticky mixture. It is best to fry the steak in two batches.
- 5
Fry the steak until dark brown and crispy for around 5-6 minutes, giving a few stirs in between. Don't move them around too much.
- 6
Using a slotted spoon, remove the beef and place the steak strips onto a kitchen towel to drain any excess oil.
- 7
Meanwhile, combine the sweet chilli sauce, soy sauce, ketchup, apple cider vinegar, garlic, Schricha sauce, water and combine.
- 8
In a clean frying pan, add the sauce and simmer over a medium heat for around 3-4 minutes. The sauce will begin to thicken and get sticky.
- 9
Add the crispy beef to the sauce and stir through so all the steak is coated in the sticky, chilli sauce.
- 10
Before serving, sprinkle the sesame seeds on top and serve immediately.
Chinese crispy chilli beef recipe
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Ratings & Reviews
Based on 15 ratings
Rating Breakdown
About this Recipe
Craving that irresistible crunch and sweet-spicy kick of your favorite takeaway crispy chilli beef? This homemade Chinese crispy chilli beef recipe brings that beloved restaurant experience right to your kitchen, proving that delicious, authentic flavors are surprisingly easy and quick to achieve at home.
Why This Recipe Works
This recipe shines by focusing on achieving that perfect crispy texture while balancing a complex sauce. The secret lies in carefully coating thinly sliced medallion steak with egg and cornflour, which creates a light, shatteringly crisp crust that holds up beautifully against the vibrant sauce. With just 15 minutes of prep and 15 minutes of cooking, it’s a genuinely easy and quick dinner solution that tastes far superior to anything from a carton.
What to Expect
Prepare for a delightful interplay of textures and tastes. Each piece of beef will boast a satisfyingly crisp exterior yielding to tender, succulent steak within. The rich, glossy sauce perfectly balances sweetness from the sweet chilli and ketchup, a zesty tang from apple cider vinegar, and a customizable kick from sriracha and pressed garlic. It’s a truly satisfying dish that will awaken your taste buds, delivering layers of savory, sweet, sour, and spicy notes in every bite. The addition of sesame seeds provides a subtle nutty finish, elevating the dish's aroma and visual appeal.
Customization & Variations
Tailoring this dish to your preference is straightforward. You can easily adjust the heat level by adding more or less sriracha or hot sauce according to your taste. For a slightly different tang, while apple cider vinegar provides a unique brightness, you could experiment with white rice vinegar if you're out. If you're looking for an extra layer of flavor, consider a dash of toasted sesame oil in the sauce, though it's perfectly delicious as written.
Serving & Context
This crispy chilli beef is perfect for a quick weeknight dinner or a special weekend treat that feels indulgent but comes together quickly. Serve it generously over steamed white rice to ensure every drop of the luscious sauce is enjoyed. A sprinkle of extra sesame seeds or some finely chopped spring onions can add a fresh garnish.