Crispy Chilli Beef
Recipe GLPR10f74b79534ae6
Tender beef strips coated in a fragrant five-spice cornflour mixture, fried until golden and crispy, then tossed with stir-fried peppers, chilli, ginger, and garlic in a tangy-sweet sauce. A vibrant, quick main course with bold Asian-inspired flavors.
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Ingredients
350g thin-cut minute steak, very thinly sliced into strips
3 tablespoons cornflour
2 teaspoons Chinese five-spice powder
100ml vegetable oil
1 red bell pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced with green and white parts separated
2 garlic cloves, crushed
1 thumb-sized piece fresh ginger, cut into matchsticks
4 tablespoons rice wine vinegar or white wine vinegar
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons tomato ketchup
2 tablespoons water
Cooked noodles, to serve (optional)
Prawn crackers, to serve (optional)
Directions
Place the thinly sliced beef strips in a bowl. Sprinkle the cornflour and five-spice powder over the beef and toss gently until all pieces are evenly coated with the spiced flour mixture.
Heat the vegetable oil in a wok or large frying pan over high heat until it shimmers. Carefully add the coated beef strips and fry for 3-4 minutes, stirring occasionally, until the beef is golden brown and the coating is crispy and lightly charred.
Using a slotted spoon, remove the cooked beef from the pan and transfer it to a paper towel-lined plate to drain. Pour away the excess oil from the pan, leaving approximately 1 tablespoon to coat the bottom.
Add the sliced red bell pepper, white parts of the spring onions, crushed garlic, and ginger matchsticks to the pan with the remaining oil. Stir-fry over medium-high heat for 3 minutes, stirring frequently, until the vegetables begin to soften. Be careful not to allow the garlic and ginger to burn.
In a small bowl or jug, whisk together the rice wine vinegar, soy sauce, sweet chilli sauce, tomato ketchup, and water until well combined and smooth.
Pour the sauce mixture into the pan with the vegetables and increase the heat to bring the sauce to a gentle bubble. Allow it to simmer for 2 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly.
Return the crispy beef to the pan and toss everything together until the beef is well coated with the glossy sauce. Cook for 1 minute more, stirring gently to combine.
Divide the crispy chilli beef among serving bowls, pouring any sauce over the top. If desired, serve over cooked noodles and garnish with the sliced green parts of the spring onions and the remaining sliced red chilli. Accompany with prawn crackers on the side if liked.
