Description
Indulge in the ultimate comfort food with our Crispy Chilli Beef Rice recipe. Learn how to create this delicious dish that’s packed with flavor and crunch!
Ingredients
- – 360 g (3/4 lbs) beef sirloin steaks (approx 3 thin steaks) cut into thin strips
- – 1 small egg
- – 4 tbsp (60 ml) cornflour (cornstarch)
- – 1/4 tsp (1 ml) salt
- – 1/4 tsp (1 ml) black pepper
- – 1/8 tsp (1 ml) white pepper
- – 4 1/2 tbsp (68 ml) vegetable oil divided
- – 1 medium onion peeled and sliced into thin strips
- – 1 red chili finely sliced- discard the seeds if you don’t like it too hot
- – 1 tsp (5 ml) minced ginger
- – 3 garlic cloves peeled and minced
- – 2 tbsp (30 ml) rice vinegar
- – 3 tbsp (45 ml) dark soy sauce
- – 2 tbsp (30 ml) tomato paste
- – 6 tbsp (90 ml) caster sugar or superfine sugar
- – 2 tbsp (30 ml) tomato ketchup
- – 2 tbsp (30 ml) sweet chili sauce I use Thai-style
Instructions
- Put the beef strips into a bowl and crack the egg over them, ensuring the meat is well coated.
- Incorporate the cornflour, along with the salt, black pepper, and white pepper, mixing until the beef is evenly covered with the sticky mixture.
- Warm up 3 tablespoons of the oil in a large skillet or wok on high heat until it’s sizzling hot.
- Since you’ll likely need to cook in two rounds, once the oil is ready, add half of the beef strips one by one, arranging them in a single layer.
- Cook the beef until it turns a deep brown and gets crispy, stirring only a few times to maintain the crispiness, which should take about 5-6 minutes.
- Remove the cooked beef using a slotted spoon or tongs, placing it on paper towels to absorb any extra grease.
- Add another tablespoon of oil and repeat the process for the second batch, placing it with the first once done.
- After all the beef is out of the pan, pour the remaining oil into the pan and reduce the heat to medium.
- Toss in the onion slices and cook for around 2 minutes until they soften slightly.
- Introduce the finely chopped chili, ginger, and garlic, stirring continuously for 30 seconds.
- Pour in the rice vinegar, soy sauce, tomato paste, sugar, ketchup, and sweet chili sauce, then increase the heat to let the mixture simmer and thicken for a few minutes.
- Return the beef to the pan, stir it into the sauce, and heat for 1-2 minutes until it’s warmed through.
- Serve the dish with your choice of rice or noodles.
Notes
- For a leaner option, use flank steak or tenderloin instead of sirloin.
- For a spicier kick, leave the seeds in the red chili when slicing.
- Garnish with chopped scallions or cilantro for a fresh touch before serving.
