Crispy Chilli Beef Sweet Sauce (Print Version)
# Ingredients:
→ Main
01 -
2 spicy bird’s eye chillies, sliced up
02 -
2 spring onions, chopped
03 -
Half a bell pepper, in slices
04 -
Half a sweet onion, in slices
05 -
120 g corn or potato starch
06 -
1 egg
07 -
200 g sirloin or rump steak, cut thin
→ Beef Marinade
08 -
0.25 tsp white pepper
09 -
0.5 tsp sugar
10 -
1 tsp sesame oil
11 -
1 tsp ginger garlic paste
12 -
1 tbsp light soy sauce
→ Stir Fry Sauce
13 -
0.5 tsp salt
14 -
1 tbsp sugar
15 -
1 tsp rice or white vinegar
16 -
2 tbsp light soy sauce
17 -
2 tbsp ketchup
18 -
3 tbsp sweet chilli sauce
# Instructions:
01 -
Put your stir fry on plates right away. Dive in while it's still hot, and if you like, add some noodles or fluffy rice on the side.
02 -
Toss the crispy beef with the stir fried veggies in the wok. Drizzle the sauce over and add the sliced chillies and spring onions. Crank the heat and stir for a minute or two till everything's nicely coated and warm.
03 -
Heat a spoonful of oil in a fresh wok over medium-high. First toss in the onion for just a bit, then add the bell pepper. Stir these around fast so they stay crisp.
04 -
Pour oil into your wok or deep pan and get it hot to about 175°C. Drop in the flour-covered beef a few pieces at a time. Let them crisp up to a golden brown (about 1 or 2 minutes). Lift them out and let them cool off on a rack or some kitchen paper.
05 -
After marinating, crack an egg over the beef and mix it well. Press each beef strip into plenty of starch so every bit gets covered. Make sure the pieces aren't sticking together, and knock off extra flour.
06 -
Stir sweet chilli sauce, ketchup, soy sauce, vinegar, sugar, and salt in a bowl till smooth and blended. Just set this aside for later.
07 -
Cut the steak into skinny slices. Toss them in a bowl with light soy sauce, a spoonful of ginger garlic paste, sesame oil, a dash of sugar, and white pepper. Mix it all up, cover it, and just let it hang out for 15 minutes.
# Notes:
01 -
If you want that beef crackly and crisp, only fry a handful at a time. Eat it soon after cooking for the best crunch.