Crispy, Delicious Dry Chilli Beef
Hi,
I'm Sadiyah, welcome back to my recipe blog. Here you are going to get some scrumptious family-friendly recipes.
Crispy dry chilli beef is my favourite Chinese dish that is easy to make.Thin and crispy just like you get at the restaurant. I love to have those crispy craggly edges with a nice piece of beef steak sliced, all covered in a scrumptious sweet chili sauce and we're going to get that crisp without deep frying the meat.
- 360 g Sirloin steal (approx 3 thin steak)
- 1 med egg (approx 50grams)
- 4-5 tbsp cornflourur
- 1/4 tsp black pepper
- 1/2 tsp white pepper
- 1/2 tsp salt
- 4 tbsp sesame oil
- 1 med onion (thinly sliced)
- 1 red chilli
- 1 tsp ginger (chopped)
- 3-4 garlic (chopped)
- 2 tbsp Vinegar
- 3 tbsp dark soy
- 2 tbsp tomato puree
- 5-6 tbsp caster sugar
- 3 tbsp Tomato Ketchup
- 2 tbsp chilli sauce (I use sweet one (Thai – Style))
-
Place the beef strips in a bowl and introduce the egg. Mix to coat the strips in the egg.
-
Add the corn flour, each salt and pepper and white pepper.
-
Mix all together to coat the strips. It will be a sticky mixture.
-
Heat the oil in a skillet or wok over a high flame until very hot.
-
You might need to work in two batches, so when the oil is hot, add in half of the meat strips, a strip at a time – and fry thoroughly.
-
Fry on high flame until golden brown and crispy. Don’t stir he meat so often as this reduces the quantity of crispiness you want. Fry the meat for around 5 or 6 minutes to crisp up.
-
Using a spider strainer or any straining spoon, remove the meat from the frying pan and place onto a paper towel to soak the extra oil.
-
Repeat the same procedure with the next batch.
-
In the same pan, add another 1/2 tbsp oil then add the sliced onion on medium flame and cook for 2 minutes until slightly softened.
-
Add in the finely chopped chilli, 1 tsp chopped ginger and three chopped cloves of garlic and cook for 30 seconds.
-
Now add in the vinegar, soy sauce, tomato puree, sugar, tomato ketchup and sweet chilli sauce to the pan.
-
Turn up the heat and boil for a couple of minutes to reduce the sauce.
-
Add the beef back in, and stir for 1-2 minutes to smother the beef in sauces.
-
Serve with steamed rice, garlic rice or noodles.
- Note:
Slicing the steak
It’s easier to cut the meat into any shape if you place it in the freezer for 30 minutes or li’l more. For thinly cut the steak into strips try this tip to firm it up a little.