Crispy Beef

Serves: 4

main beef asian chinese

Ingredients

  • 360 g thin cut sirloin steaks
  • 1 small egg
  • 4 tbsp cornflour (cornstarch)
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp white pepper
  • 4.5 tbsp sunflower oil, divided
  • 1 medium onion, sliced into thin strips
  • 1 red chilli finely sliced, no seeds
  • 1 tsp minced ginger
  • 3 garlic cloves - peeled and minced
  • 2 tbsp rice vinegar
  • 3 tbsp dark soy sauce
  • 2 tbsp tomato puree
  • 6 tbsp caster (superfine) sugar
  • 2 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce

Instructions

  1. Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
  2. Add the 4 tbsp cornflour, 0.25 tsp each of salt and pepper, and 0.125 tsp of white pepper.
  3. Toss together to coat the steak. It will be a sticky mixture.
  4. Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
  5. When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
  6. Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
  7. Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
  8. Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.

Crispy Chilli Beef Sauce

  1. Once you've removed all the beef from the pan, it's time to make the crispy chilli beef sauce, add the remaining 0.5 tbsp of oil to the pan and turn the heat down to medium.
  2. Add in the sliced onion and cook for 2 minutes until slightly softened.
  3. Add in the finely chopped chilli, 1 tsp minced ginger, and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
  4. Add the 2 tbsp rice vinegar, 3 tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup, and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
  5. Add the beef back in, give it a stir and heat through for 1-2 minutes until the beef is hot.
  6. Serve with Egg fried rice, boiled rice or noodles.