CRISPY CHILLI BEEF

Golden, crispy strips of beef tossed with crunchy peppers and onions in a sticky sweet chilli sauce with the perfect balance of sweet, spicy and savoury. A proper takeaway favourite made right at home.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the beef strips dry first — this makes a BIG difference to the crispiness.

Step 2

Season with salt, pepper, garlic granules and paprika.

Step 3

Mix till well combined

Step 4

then add the cornflour and toss until every strip is well coated.

Step 5

You want the beef looking quite dry and floury rather than wet.

Step 6

Heat a generous layer of oil in a wok or frying pan over medium-high/high heat.

Step 7

Fry the beef in batches so you don’t overcrowd the pan. Cook for around 3–4 minutes until deep golden and crispy.

Step 8

Remove and place onto kitchen paper or a wire rack.

Step 9

prepare all the vegetables for the stirfry

Step 10

Mix the sweet chilli sauce, light soy, dark soy, ketchup, honey, rice vinegar together in a small bowl.

Step 11

Remove most of the oil from the pan, leaving about 1 tbsp. Add the onion and peppers and stir-fry for 2 minutes so they soften slightly but still have a little crunch. Add the garlic, ginger and cook for another 30 seconds.

Step 12

Pour in your sauce and let it bubble for 1–2 minutes until glossy and slightly thickened.

Step 13

Add the crispy beef back in and toss quickly until every strip is coated. Don’t leave it sitting in the sauce too long or you’ll lose that crispiness.

Step 14

add the remaining spring onions and fresh chilli and top with sesame seeds if you like.