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Crispy Chilli Beef

A homemade fakeaway version of the takeout classic, featuring shatteringly crisp beef in a sweet, spicy, and tangy sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Anglo-Chinese, Chinese
Calories: 385

Ingredients
  

For the Crispy Beef
  • 1 lb beef steak such as sirloin, partially frozen
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup cold water
  • vegetable or peanut oil for deep frying
For the Chilli Sauce
  • 3 tbsp rice vinegar
  • 3 tbsp light soy sauce
  • 2 tbsp honey or brown sugar
  • 2 tbsp tomato ketchup
  • 1 tbsp sriracha or chili garlic sauce adjust to taste
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1-2 fresh red chilies finely sliced
For the Garnish & Stir-fry
  • 1 small onion thinly sliced
  • 1 bell pepper any color, thinly sliced
  • 3-4 spring onions sliced on the diagonal
  • 1 tbsp toasted sesame seeds

Equipment

  • Wok or Deep Pot
  • Wire rack
  • Skillet
  • Whisk

Method
 

  1. Slice the partially frozen beef against the grain into very thin matchsticks.
  2. In a large bowl, whisk cornstarch, flour, baking powder, salt, and pepper. Gradually whisk in cold water to form a smooth batter.
  3. Add beef strips to the batter and toss until every piece is thoroughly coated.
  4. Heat oil in a wok to 325°F (160°C). Fry beef in batches for 2-3 minutes until lightly golden. Drain on a wire rack.
  5. In a bowl, whisk together rice vinegar, soy sauce, honey, ketchup, sriracha, and sesame oil to make the sauce.
  6. Heat 1 tbsp oil in a skillet. Stir-fry onion and bell pepper for 2-3 mins. Add garlic, ginger, and fresh chili; stir-fry for 30 seconds.
  7. Increase oil temperature to 375°F (190°C). Fry the beef a second time in batches for 1-2 minutes until deep golden and very crisp. Drain.
  8. Pour the sauce into the skillet with vegetables. Simmer for 1-2 minutes until glossy and slightly thickened.
  9. Quickly add the crispy beef and spring onions to the skillet. Toss everything together to coat in the sauce.
  10. Serve immediately, garnished with toasted sesame seeds.

Notes

Partially freezing the beef is crucial for thin, even slicing. Do not overcrowd the wok during frying. Serve immediately after tossing with sauce to maintain crispiness.