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Sweet Chilli Beef with Crunchy Coating brings a cozy vibe and spicy kick with a shiny tang. It cooks up fast like a weeknight meal but feels fancy enough to share. The beef keeps its crazy crisp even when tossed in that sticky, sweet heat. When I whipped this up after work, my place smelled like steak sizzling and sweet onions caramelizing — it’s my go-to for making friends light up or cheering up my husband on rough days.
One wet evening, my brother came over. I made this dish, and after his first bite he said, why even order delivery when this exists?
Irresistible Ingredients
- Sirloin or rump steak: cut thin for that tender bite, look for brightly colored beef with some light marbling
- Egg: helps everything stick together, gets the edges even crispier
- Potato flour or cornstarch: keeps every strip crispy—fresh works best
- Sweet onion: full of mellow taste, makes the sauce just right; choose a solid, heavy one
- Bell pepper: brings crunch and pretty color, grab a shiny one in whatever color you like
- Bird’s eye or hot chillies: packs in heat and zing, pick tight, shiny ones
- Spring onions: a pop of fresh bite right at the end
- Light soy sauce: brings umami flavor, use a naturally brewed option
- Ketchup: glossy and tangy, classic or organic is fine
- White pepper: mellow heat you’ll taste in the finish
- Ginger garlic paste: adds punch—go for grated fresh if you can
- Sweet chilli sauce: gives the sticky finish, use one with real chilli bits inside
- Sugar: balances and shines up the sauce, finer crystals melt faster
- Salt: ties flavors together, unrefined sea salt if you’ve got it
- Vinegar: for zing, white or rice vinegar work to lift the sauce
- Sesame oil: brings toasty flavor, toasted type gives a stronger taste
Step-by-Step How-to
- Finish Up & Serve:
- Put your crisped beef onto a prewarmed serving dish. Dig in while it’s still hot so you can enjoy that crunch.
- Bring It Together:
- Tip in the fried beef, pour your stir fry sauce over the top with spring onions and fresh chillies. Crank up the heat and toss everything quickly until it’s all glossy—takes just a couple minutes.
- Sauté the Veggies:
- Get your wok or pan really hot again, add a bit more oil, throw in those sliced onions so they just begin to soften and smell good, then add bell pepper and toss real quick to keep them crisp.
- Fry the Beef Strips:
- Heat oil in a deep pan or wok to about 350°F. Drop your coated beef in, only a few strips at a time. Fry them for a minute or two till they’re extra golden and crunchy. Lay them on paper towels or a rack to drain any extra oil.
- Cover in Starch:
- Crack an egg into the marinated beef, stir till everything’s shiny. Toss the beef strips in starch so they’re all coated (break up any that stick). Shake off extra flour so the crunch isn’t thick.
- Mix The Sauce:
- Whisk together sweet chilli sauce, ketchup, soy sauce, vinegar, a pinch of sugar, and a little salt in a bowl until everything’s smooth. Set it aside—this is what brings all the flavors.
- Get The Beef Marinated:
- Cut beef thin against the grain so it’s super tender. Mix with ginger garlic paste, soy sauce, a splash of sesame oil, sugar, and white pepper till every piece is coated. Let it chill for 15 minutes to get that flavor inside.
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I always add some extra sliced chillies to my plate since that spicy hit makes my day. Orange and red bell peppers are my favorites—they’re sweeter and pair so well with the beef and sauce warmth.
How to Store Leftovers
Let leftovers cool all the way, then pack beef and sauce in separate airtight containers. Heat the beef back up in a super hot oven or air fryer for a few minutes to crisp it up again. Warm the sauce in the microwave or on the stove and pour over right before you dig in.
Swap Suggestions
If you’d rather avoid beef, use tofu or chicken breast. Can’t find cornstarch? Potato starch or rice flour will still make it crunchy. Try sliced carrots or snow peas instead of bell pepper for a similar bite.
Fresh Serving Ideas
Serve on top of hot jasmine rice, toss with stir fry noodles, or even snack on it as a starter. Top with extra spring onion or coriander for a pop of green. Cold drinks make it even better.
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Tradition and Origins
This meal has roots in old-school Chinese takeout, but folks at home have made their own sweet-spicy crispy meats for ages. It’s party food and celebration food in lots of kitchens. Deep-frying, then quickly tossing it in sauce, is a big thing in American Chinese cooking—the contrast of candy crunch with saucy heat keeps people coming back.
Frequently Asked Questions
- → How do I make the beef extra crispy?
Make sure each beef slice gets lots of coating, shake the extra off, then toss them in hot oil. Don't crowd your pan—if you need to, cook a little at a time so it stays crunchy.
- → Can I use a different cut of beef?
Absolutely! Sirloin, rump, or any soft steak works. Slice it thin so it cooks up fast and tender.
- → How spicy is this dish?
With bird’s eye chillies, you'll get medium spiciness. You can add more or less chillies and take out the seeds if you like it milder.
- → What vegetables can I add?
Classic picks are sweet onions, spring onions, and bell peppers. Want more crunch? Toss in carrots, broccoli, or snap peas!
- → Can I serve this with something other than rice?
Definitely! It goes great with fried noodles, or even as a finger food appetizer if that's your vibe.
- → How do I prevent the beef from getting soggy?
Add your crunchy beef right at the end and flip it with the sauce on high heat. Serve up right away so it stays crispy.