Crispy Chili Beef Recipe
Crispy Chili Beef
Crispy Chili Beef is a popular Chinese American takeout dish known for its bold flavors and satisfying crunch. Thin slices of beef are lightly coated in a cornstarch, then fried until golden and crispy. The crispy beef is tossed in a spicy, tangy, and slightly sweet sauce made with simple pantry ingredients. Often garnished with onion, fresh chilies and spring onions, Crispy Chili Beef delivers a perfect balance of heat and sweetness, making it a flavorful favorite for those who enjoy a bit of spice.
Today we are making this takout favourite at home with simple ingredients. This recipe is so easy, any beginners can make it without breaking a sweat.
INGREDIENT LIST
BEEF MARINADE
Rump steak - 450g (or any preferred cut of steak)
Light soy sauce - 1 tbsp
Sesame oil - 0.5 tbsp
Sugar - 0.5 tbsp
White pepper - 0.5 tbsp
Baking soda - 0.5 tbsp
Grated ginger - 0.5 tbsp
Grated garlic - 2 cloves
Corn Starch - 1 cup
STIR FRY SAUCE
Light soy sauce - 1.5 tbsp
Dark soy sauce - 1 tbsp
Extra hot chilli sauce - 2 tbsp
Tomato Ketchup - 1 tbsp
Sugar - 0.5 tbsp
White pepper - 0.5 tbsp
(Adjust the taste to your liking)
OTHER
Scallions (green parts) - 25g
Onion - 50g
Red bell peppers - 50g
Marinate the beef
Coat beef strips with corn starch
Double fry the beef for extra cripiness
Delicious stir-fry sauce
Stir fry process
Stir Fry process
Instructions:
1. PREPARE THE INGREDIENTS
Cut one small or half of a medium size onion (50g) into 1/2 inch slices.
Slice red bell peppers (50g) into 1/2 inch slices as well
Cut green part of scallions (25g) into about 1-2 inch strips
Cut 3 hot chillis (or to taste)
2. PREPARE THE STIR-FRY SAUCE
In a small bowl, combine 1.5 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 2 tbsp of extra hot chilli sauce ( I am using ABC brand), 1 tbsp of tomato ketchup, 0.5 tbsp of sugar, and 0.5 tbsp of white pepper
Mix everything together until well combined. Set the sauce aside for later.
3. PREPARE THE BEEF
Slice 450g of rump steak (or any preferred cut of steak) into thin strips, cutting against the grain to keep the meat tender.
To marinate, add 1 tbsp of light soy sauce, 0.5 tbsp of sesame oil, 0.5 tbsp of sugar, 0.5 tbsp of white pepper, and 0.5 tbsp of baking soda (to tenderize the beef). Then grate 0.5 tbsp of ginger and 2 cloves of garlic onto the beef. Mix everything well and set aside for 15 minutes.
Then crack one egg onto the beef and mix well.
Finally, coat the beef strips with 1 cup of corn starch, using your hands to mix thoroughly and separate the pieces to prevent clumping.
4. STIR-FRY PROCESS
Begin by heating 1 cup of oil in a large pan over medium heat.
Once the oil is hot, add about 1/3 of the beef strips and fry for 2 minutes. Then take the beef strips out and let them drain on a wire rack. Repeat the process two more times for the other 2/3 of the beef. Frying in batches ensure that the pan is not overcrowded.
Once all of the beef strips are on the wire rack, increase the temperature of the stove to the highest. Then add 1/2 of the beef back into the pan for the double-frying. This time, fry for 1 minute and do that in two batches.
Drain the double-fried beef on paper towels or on the same wire rack that you used earlier.
Remove most of the oil, leaving about 1-2 tbsp left in the pan.
Add onion and bell peppers and saute them on a high heat for one minute.
Add the stir-fry sauce that we prepared earlier, and stir for 30 seconds until the sauce starts to caramelize and release the aroma
Add the beef back into the wok and make sure that everything is coated in that delicious sauce.
Finally, top with 25g of scallions and 3 hot chillis.
Give it a final toss, and serve!
Check out the Youtube video for detailed instruction.
