Thin Slice of Beef Asian a Little Cooked
Perfect crispy strips of beefiness in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to alive up to.
I'm going to show you lot how to get that lovely craggly exterior and fifty-fifty better, we don't demand to employ the deep fryer!
Jump to:
- 📋 What do we need?
- 🔪 How to make Crispy Shredded Chilli Beefiness
- 🍲 More fantastic Asian-inspired recipes
- Crispy Chilli Beefiness
- 💬 Reviews
This is one of my go-to dishes. Whenever I ask Chris what he fancies for tea, you can pretty much guarantee that he'll pipe upward 'Crispy Chilli Beef!'.
It'south actually my favourite meal from the Chinese takeaway too. We always lodge a portion, simply information technology tin exist a bit hit-and-miss. Sometimes it'southward great, other times the beef is and so crispy it'southward hard to tell if there's any beef in it all all.
I want my crispy coating, only I also want to gustatory modality the beefiness - which is why I prefer the bootleg version. A crispy, craggly coating with tender beefiness inside - perfect every time!
📋 What practise nosotros need?
- I like to use thin-cut or quick-melt sirloin steak for the BEST flavour. You can supersede with ribeye, or you lot can also apply flank/skirt steak or rump steak. If you're using flank/skirt or rump steak, exist certain to cut actually thinly, as it can exist chewy if sliced too thick. Always sliced Against the grain.
👩🍳 PRO TIP - Place the steaks in the freezer for around 30 minutes to business firm up a lilliputian. This volition make information technology much easier to piece the steak prissy and thinly.
🔪 How to brand Crispy Shredded Chilli Beef
**Full recipe with detailed steps in the recipe card at the end of this post.**
- Place thinly sliced steak in a bowl and coat in one small egg.
- Add in cornflour, common salt, pepper and white pepper and mix it all together. It will stick together, simply be need that sticky coating for that lovely well-baked exterior.
- Fry the steak in 2 batches in very hot oil. I prefer to shallow fry (so I don't have to dispose of a big pan of oil afterwards!) - then we only need almost 4 ½ tablespoons of oil for the whole recipe.
- Remove the steak from the pan, then fry up slices of onion along with sliced cerise chilli, ginger and garlic.
- At present we're going to add the sauce to the pan. This is made upward of rice vinegar, night soy sauce, caster carbohydrate, ketchup and sweet chilli sauce.
- Mix it all upwards in the pan and let it bubble for a minute, then add the beefiness dorsum in and toss it all together to coat the beef.
Serve upwards with noodles, boiled rice or egg fried rice.
Want more sauce?
This recipe makes plenty sauce to glaze the beef, with a tablespoon or ii of sauce left at the bottom of the pan.
If you lot want more sauce, you tin can double the sauce ingredients (double the ginger, garlic, rice vinegar, soy sauce, sugar, ketchup and sweet chilli sauce). It's a very rich sauce, and then if you wanted it to be a footling lighter, you tin utilise half light soy sauce and half dark soy sauce.
🍲 More fantastic Asian-inspired recipes
-
Crispy Sesame Craven with a Sticky Asian Sauce
-
Sticky Chinese Pork Abdomen PLUS VIDEO!
-
Sticky AND Crispy Asian Chicken Wings
-
Slow Cooker Spicy Craven Curry
-
Dear Garlic Craven
-
Sweetness and Sour Chicken
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Crispy Chilli Beef
Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to alive up to!
- 360 yard ¾ lb thin cut sirloin steaks - - (approx three sparse steaks) cutting into thin strips *Note1
- ane small egg
- 4 tbsp cornflour - (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp white pepper
- 4 ½ tbsp sunflower oil - divided
- 1 medium onion - peeled and sliced into thin strips
- 1 red chilli - – finely sliced- discard the seeds if you don't like it besides hot
- i tsp minced ginger
- 3 garlic cloves - - peeled and minced
- ii tbsp rice vinegar
- 3 tbsp nighttime soy sauce
- 2 tbsp tomato puree - (tomato paste)
- 6 tbsp caster carbohydrate - or superfine sugar
- two tbsp lycopersicon esculentum ketchup
- 2 tbsp sweet chilli sauce - I use Thai-manner
-
Identify the steak strips in a basin and add together the egg. Mix together to thoroughly coat the steak in the egg.
-
Add the 4tbsp cornflour, ¼ tsp each of table salt and pepper and ⅛ tsp of white pepper.
-
Toss together to coat the steak. It will be a sticky mixture.
-
Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a loftier rut until very hot.
-
You will probably need to work in 2 batches, and then when the oil is hot, add in one-half the beefiness - a strip at a fourth dimension - and spread it out.
-
Fry the steak until dark brown and crispy. Effort not to motion the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with virtually iii or iv stirs during that fourth dimension.
-
Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak upwards excess fatty.
-
Add together a further tablespoon of oil and repeat - cooking the second batch of beefiness and so placing in the basin with the beginning batch.
-
One time you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and plough the heat down to medium.
-
Add in the sliced onion and cook for two minutes until slightly softened.
-
Add together in the finely chopped chilli, i tsp minced ginger and 3 minced cloves of garlic and melt whilst stirring for 30 seconds.
-
Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, vi tbsp saccharide, two tbsp tomato ketchup and the two tbsp sweet chilli sauce to the pan.
-
Plough upward the heat and permit it bubble for a couple of minutes until the sauce starts to reduce a trivial.
-
Add the beef dorsum in, requite it a stir and rut through for 1-2 minutes – until the beef is hot.
-
Serve with rice or noodles.
Note 1* - Slicing the steak
It's easier to cutting the steak into thin strips if you identify it in the freezer for 30 minutes to firm up a little.
Can I make it gluten free?
Yes! Supplant the soy sauce with tamari. I've washed this lots of times and information technology works really well.
Also check your tomato puree, ketchup, sweet chilli sauce and rice vinegar, and then make certain they're gluten gratis
Can I freeze information technology or make it ahead?
This recipe works best when made and served right away. Freezing/chilling and then reheating means the beef won't be crispy.
However, it does still taste really good. And then if you lot did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You tin can add together a splash of h2o if it's a little dry.
Ingredient swaps
This recipe likewise works swell with leftover roasted meat - you tin utilise cooked and sliced/shredded pieces of chicken, duck, roast beef or my personal favourite - roast lamb in this dish.
Cook in the same way as you would the raw steak (you lot need to cook it for the aforementioned amount of time to get the coating nice and crispy).
Nutritional data is per serving and doesn't include rice or garnishes
Calories: 472 kcal Carbohydrates: 37 g Protein: 21 1000 Fat: 26 g Saturated Fat: five g Trans Fatty: 1 g Cholesterol: 100 mg Sodium: 1141 mg Potassium: 469 mg Fiber: ane k Sugar: 26 g Vitamin A: 247 IU Vitamin C: twenty mg Calcium: 31 mg Atomic number 26: 3 mg
This post was commencement published 19th April 2014. Updated March 2021 with new photos, video, tips and recipe tweaks.
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