Crispy Chilli Beef

Today I’m sharing my recipe for crispy chilli beef and I hope you’ll be pleasantly surprised to see that it is actually a simple dish to make at home: the super-thin strips of beef don’t need to be marinated in advance, they only require shallow-frying, and everything that you need for the sauce can be picked really easily.

Print Recipe

Crispy Chilli Beef Yum

Course

Main Dish

Cuisine

Asian, Beef, Chinese, Fakeaway, Meat, Oriental, Steak, Stirfry

Prep Time

10 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 500 G Rump Steak sliced into thin strips against the grain
• 6 Tbsp Cornflour
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1/2 red pepper
• 1/2 Yellow Pepper
• 6 spring onions sliced diagonally

For the sauce

• 180 ml Orange juice
• 1/2 Lemon juice
• 6 tbsp Sweet Chilli Sauce
• 1 tsp Sriracha hot sauce
• 1 tbsp light soy sauce
• 1 tbsp water

Course Main Dish Cuisine Asian, Beef, Chinese, Fakeaway, Meat, Oriental, Steak, Stirfry Prep Time 10 Minutes Cook Time 20 Minutes Servings People Ingredients 500 G Rump Steak sliced into thin strips against the grain 6 Tbsp Cornflour 1/2 tsp salt 3 tbsp vegetable oil 1/2 red pepper 1/2 Yellow Pepper 6 spring onions sliced diagonally For the sauce 180 ml Orange juice 1/2 Lemon juice 6 tbsp Sweet Chilli Sauce 1 tsp Sriracha hot sauce 1 tbsp light soy sauce 1 tbsp water

Instructions

1. Put all of the sauce ingredients into a saucepan, bring to a boil, then leave on a simmer to thicken whilst the beef is being cooked.
2. In a large oven tray or a bowl, toss the beef strips through the cornflour and salt. Use your hands and give the beef a few squeezes to make sure that the cornflour is tightly packed on.
3. Heat the oil in a frying pan over a high heat, then add the beef and fry for a few minutes until golden and crispy. You may find it easier to do this in two batches, before returning the first batch to the pan.
4. By now the sauce should have reduced down to a thick and glossy state that can coat the back of a wooden spoon. If it is still quite thin, turn up the heat and stir continuously to reduce it down. Pour the sauce over the beef strip and toss in the peppers stir through to coat every bit of crispy beef.
5. Serve with rice or noodles and garnish with spring onion.