Everyday Dishes

Crispy Chili Beef

2 - 3 servings
Chinese Deep Frying, Simmering

This recipe creates a delicious and satisfying Crispy Chilli Beef, a popular Chinese takeaway dish. It's surprisingly easy to make at home and perfect for a midweek meal or a weekend treat.

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Faceless Chef Faceless Chef Resident Chef
October 6, 2024
  • 30 min.
  • 30 min.
  • 1/5
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Ingredients:

Tools:

Recipes

Best served with:

Rice
Char Siu Fried Rice

Directions:

1. Prepare the Ingredients:

1.1. Prepare the beef:

Thinly slice the beef against the grain. The thinner the better for maximum crispiness.

1.2. Marinate the beef:

  • In a mixing bowl, combine the sliced beef, egg, and 2 TBSP of Shaoxing rice wine (half of the total amount).
  • Mix well and set aside.

1.3. Prepare the vegetables:

  • Deseed and thinly slice the bell peppers.
  • Trim the spring onions and thinly slice the white parts. Cut the green parts into larger chunks.
  • Peel and finely chop the ginger and garlic.
  • Finely chop the red chili, if using.

2. Cook the Beef:

2.1. Coat the beef:

  • In another mixing bowl, combine 100g corn flour (or potato starch) and 1-2 TSP of Chinese five-spice.
  • Add a pinch of MSG, if desired.
  • Add the marinated beef to the corn flour mixture and mix thoroughly until each piece is well coated.

2.2. Fry the beef:

  • Heat the vegetable oil in a wok or large frying pan over high heat until smoking.
  • Fry the beef in batches for 2-3 minutes until crispy and golden brown.
  • Remove the beef from the pan and set aside on a plate lined with paper towels to drain excess oil.

3. Make the Sauce and Finish the Dish:

3.1. Prepare the wok:

Carefully pour out most of the oil from the wok, leaving about 2-3 TBSP.

3.2. Stir-fry the vegetables:

  • Heat the wok over high heat again.
  • Add the white parts of the spring onions and stir-fry for a minute until softened.
  • Add the bell peppers and ginger and stir-fry for another minute.

3.3. Make the sauce:

  • Add the dark soy sauce, Shaoxing rice wine (remaining half), tomato ketchup, sweet chili sauce, and dark brown sugar to the wok.
  • Stir well to combine.

3.4. Add the beef:

Return the crispy beef to the wok and toss to coat in the sauce.

3.5. Final touches:

  • Add the green parts of the spring onions and the garlic.
  • Stir-fry for a final minute until everything is heated through and the sauce is thickened.
  • If using, add the chopped chili at this stage.

3.6. Serve:

Serve immediately with cooked rice or noodles.

About the Author:
Faceless ChefResident Chef
# 3
  • Published Recipes: 15
  • Av. Recipe Evaluation:
  • Member since: 2023-10-17
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