Crispy Chilli Beef

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This Crispy Chilli Beef is a delicious homemade fakeaway with thin strips of beef fried until golden and crunchy, then tossed in a sticky sweet chilli sauce. The sauce is glossy, sweet, tangy, and savory, coating every piece of crispy beef perfectly. Serve it for an easy dinner that tastes just like takeout!

Prep Time25

Cook Time15

Total Time40

Course: Dinner, Main Dish

Cuisine: Asian-inspired

Keyword: crispy beef recipe, crispy chili beef, crispy chilli beef, fakeaway beef, Homemade Takeout, sweet chilli beef

Cooking Method: Shallow Frying, Stovetop

Diet: Dairy-Free

Servings:

Calories: 1028kcal

Author: MelanieCooks.com

Ingredients

3 tbsp sweet chilli sauce
2 1/2 tbsp honey
2 tbsp tomato ketchup
2 tbsp rice vinegar
1 1/2 tbsp light soy sauce
400 grams rump or sirloin steak
2 tbsp light soy sauce
2 cloves garlic finely grated or very finely minced
1 tsp fresh ginger finely grated or very finely minced
250 grams cornflour or cornstarch as needed
2 medium eggs beaten
255 ml vegetable oil divided
1 medium white onion thinly sliced
1 large carrot or 2 small carrots, sliced into thin matchsticks
1 red chilli thinly sliced

Instructions

Slice away any large pieces of fat from the beef, then cut the beef into very thin strips.
Place the beef in a mixing bowl and add the soy sauce, garlic, and ginger. Stir until evenly coated, then marinate in the refrigerator for up to 2 hours, or leave it at room temperature while preparing the rest of the ingredients.
Add 2 tablespoons of cornflour to the marinated beef and mix well. Let it sit for a few minutes, then stir in the beaten eggs until the beef is coated.
Place the remaining cornflour in a separate bowl. Coat each strip of beef in the cornflour, pressing it on so it sticks, then shake off the excess and place the coated beef on a tray.
In a small bowl, whisk together the sweet chilli sauce, honey, ketchup, rice vinegar, and light soy sauce. Set the sauce aside.
Heat 1 cup of oil in a large heavy-based pan over medium-high heat until it reaches 180°C / 356°F. Fry the beef in 2 batches, letting it cook for about 2 minutes before moving it, then continue frying for another 2 to 3 minutes until golden brown and crispy. Transfer the cooked beef to a wire rack set over a baking tray.
Carefully discard the frying oil from the pan, then add the remaining 1 tablespoon of oil. Add the onion and carrots and cook for a few minutes until they start to soften, then add the sliced red chilli and cook for 1 more minute.
Return the crispy beef to the pan and pour in the sauce. Toss everything together until the sauce thickens and coats the beef, then serve immediately.

Notes

For the crispiest texture, coat the beef strips one at a time in the cornflour and shake off the extra before frying.
This recipe tastes best served right away, while the beef is still hot and crispy.

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