Crispy Chilli Beef Sweet Sauce (Print Version)
# Ingredients:
→ Main
01 -
200 g rump or sirloin steak, thinly sliced
02 -
1 egg
03 -
120 g corn starch or potato starch
04 -
0.5 sweet onion, sliced
05 -
0.5 bell pepper, sliced
06 -
2 spring onions, sliced
07 -
2 hot bird’s eye chillies, sliced
→ Beef Marinade
08 -
1 tbsp light soy sauce
09 -
1 tsp ginger garlic paste
10 -
1 tsp sesame oil
11 -
0.5 tsp sugar
12 -
0.25 tsp white pepper
→ Stir Fry Sauce
13 -
3 tbsp sweet chilli sauce
14 -
2 tbsp ketchup
15 -
2 tbsp light soy sauce
16 -
1 tsp white or rice vinegar
17 -
1 tbsp sugar
18 -
0.5 tsp salt
# Instructions:
01 -
Slice beef into thin strips. Combine with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. Mix thoroughly, cover, and marinate for 15 minutes.
02 -
Combine sweet chilli sauce, ketchup, light soy sauce, vinegar, sugar, and salt in a bowl. Whisk until smooth and set aside.
03 -
Add the egg to marinated beef and mix well. Dredge the strips in corn or potato starch, ensuring even coating and separation of pieces. Shake off excess flour.
04 -
Heat oil in a wok or deep pan to 175°C. Fry the coated beef strips in batches for 1-2 minutes until golden and crispy. Remove and drain on paper towels or a rack.
05 -
In a clean wok, heat 1 tablespoon oil over medium-high. Sauté sliced onions for a few seconds, then add bell pepper and continue to stir fry briefly.
06 -
Add fried beef strips to the wok with the vegetables. Pour in reserved sauce, then add spring onions and chillies. Toss over high heat for 1-2 minutes to glaze and combine all components.
07 -
Transfer immediately to serving plates. Enjoy hot, optionally paired with steamed rice or noodles.
# Notes:
01 -
For maximum crispiness, fry beef in small batches and serve fresh.