By Jordan Harrington
Crispy Chilli Beef
7 steps
Prep:30minCook:15min
Quick and delicious Crispy Chilli Beef for dinner? Thin strips of beef are marinated, coated in a light batter, and fried to perfection for that irresistible crunch. Tossed in a spicy, tangy sauce made from soy, garlic, ginger, and red chillies, this dish is a perfect balance of heat and sweetness.
Updated at: Sun, 23 Jun 2024 04:41:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories719.2 kcal (36%)
Total Fat41.7 g (60%)
Carbs53 g (20%)
Sugars7 g (8%)
Protein31.9 g (64%)
Sodium1006.4 mg (50%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
500gbeef
thinly sliced, sirloin, minute steak, or rump work well
2 Tbsplight soy sauce
½ tspmsg
½ Tbspsugar
1egg
1brown onion
sliced
1red capsicum
bell pepper, sliced
3spring onions
green parts sliced thinly
coriander
small, chopped
4 clovesgarlic
finely grated
ginger
thumb-sized, finely grated
3bird’s eye chillies
finely sliced
1 tspsesame oil
2 Tbsptomato ketchup
1 Tbspdark soy sauce
1 Tbspblack vinegar
200gcornflour
cornstarch
1 tspground white pepper
salt
to taste
oil for frying
Instructions
Step 1
Add the beef, light soy sauce, MSG, sugar, and egg to a bowl. Mix well and leave to marinate for 45 minutes.
Step 2
To make the sauce, mix the ginger, garlic, chillies, sesame oil, ketchup, dark soy sauce, and black vinegar in a bowl. Set aside.
Step 3
In another bowl, add the cornflour and season with salt and white pepper. Add the marinated beef, ensuring it is evenly coated in the cornflour.
Step 4
Fry the beef in oil (or tallow) at 180°C (350°F) for 4-5 minutes until golden brown and crispy. Drain well and set aside.
Step 5
In a wok over high heat, add some oil. When hot, add the onions and capsicum, and fry for 2-3 minutes until they start to soften.
Step 6
Add the fried beef to the wok and toss briefly. Then add the sauce prepared earlier and toss well to coat.
Step 7
Finish with the spring onion greens and coriander, toss well, and serve with steamed rice.
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