Crispy Chilli Beef is a vibrant and flavorful dish that combines the crunch of deep-fried beef with the spicy, sweet essence of chilli sauce, making it a staple in many Asian-inspired cuisines. This recipe is not only a delight to the taste buds but also visually appealing, with its golden-brown beef strips coated in a sticky, chilli-infused sauce, garnished with fresh spring onions and sesame seeds. The cultural significance of this dish lies in its blend of traditional Chinese cooking techniques with modern flavors, making it a popular choice in restaurants and home kitchens alike.
Ingredients
- : 360g medallion steak, sliced into thin strips against the grain
- Egg: 1
- Cornflour: 6 tablespoons
- Salt: ½ teaspoon
- White Pepper: ½ teaspoon
- Vegetable Oil: 4 tablespoons
- Sesame Seeds: 1 tablespoon
- Sweet Chilli Sauce: 3 tablespoons
- Apple Cider Vinegar: 1 ½ tablespoons
- Ketchup: 3 tablespoons
- Light Soy Sauce: 3 tablespoons
- Water: 2 tablespoons
- Garlic: 2 cloves, pressed
- Sriracha Sauce: 2 teaspoons (adjust to taste)
- Spring Onions: 2-3, thinly sliced
- Fresh Chilli Peppers: 2-3, sliced
Instructions
- Prepare the Beef: Cut the beef into thin strips against the grain. In a bowl, mix the egg with the beef strips until well coated.
- Coat the Beef: In a separate tray, coat the egg-coated beef strips with cornflour, ensuring each piece is well coated. Shake off excess flour.
- Fry the Beef: Heat 4 tablespoons of vegetable oil in a deep frying pan to about 350°F. Fry the coated beef strips in batches until they are crispy and golden brown, about 1-2 minutes per batch. Remove the fried beef from the oil and place it on paper towels to drain excess oil.
- Prepare the Sauce: In a saucepan, combine sweet chilli sauce, soy sauce, ketchup, apple cider vinegar, garlic, sriracha sauce, and water. Simmer over medium heat for about 3-4 minutes, or until the sauce thickens.
- Combine Beef and Sauce: Add the fried beef strips to the saucepan with the sauce and stir until all the beef is well coated.
- Garnish and Serve: Sprinkle sesame seeds on top. Garnish with sliced spring onions and fresh chilli peppers. Serve immediately.
Top Tips
- Even Coating: Ensure the beef strips are evenly coated with cornflour for the best crispy texture.
- Temperature Control: Maintain the oil at the right temperature to prevent the beef from absorbing too much oil.
- Sauce Thickness: Adjust the sauce’s thickness by simmering it longer or adding a little more water.
- Marination: Consider marinating the beef in soy sauce and ginger for added flavor before coating.
- Garnish Freshly: Add garnishes just before serving to maintain freshness and texture.
- Customize Spice: Adjust the amount of sriracha sauce to suit your desired level of spiciness.
Variations
- Spicy Kick: Add more sriracha or hot sauce for an extra spicy kick.
- Herbal Twist: Mix in some chopped fresh herbs like cilantro or basil into the sauce for a fresh twist.
- Nutty Flavor: Sprinkle toasted peanuts or cashews on top for added crunch and nutty flavor.
- Veggie Addition: Stir-fry some bell peppers or carrots with the beef for added color and nutrients.
- Gluten-Free Option: Use gluten-free soy sauce and ensure the cornflour is gluten-free for a gluten-free version.
- Low-Calorie Version: Use less oil for frying or opt for baking instead of deep-frying.
Nutritional Guide
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 4 | 665 | 30g | 60g | 35g |
Additional nutritional notes: This dish is high in protein from the beef and contains a moderate amount of carbohydrates from the cornflour and sauces. The fat content is primarily from the oil used for frying. To make it healthier, consider reducing the amount of oil or using a lighter frying method. The dish is rich in flavor and can be served with steamed vegetables or rice to balance the meal.
