Description
This Chinese Crispy Shredded Chilli Beef delivers perfectly crispy shredded beef tossed in a spicy and sticky 4-ingredient sweet chilli sauce. Easy to prepare at home using everyday ingredients, it replicates the popular Chinese takeaway favorite with a balance of savory, sweet, and spicy flavors.
Ingredients
Sauce
- 6 tablespoon soy sauce
- 2 tablespoon rice or apple cider vinegar
- 4 tablespoon sweet chilli sauce
- 4 tablespoon sugar
Crispy shredded beef
- 1 egg
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- 80 g (⅔ cup) cornflour/cornstarch
- 400 g (14 oz) sirloin steak, sliced thinly into 0.5 cm / ¼ inch pieces
- neutral oil for frying (around 1 cm / ¼ inch deep in pan)
- 1 medium onion, sliced
- 4 g (2 teaspoon) ginger, grated
- 2 garlic cloves, crushed
- 2 red chillis, finely chopped
To finish (optional)
- toasted sesame seeds
- finely chopped spring onions/scallions
Instructions
- Prepare the sauce: In a small jug or bowl, combine 6 tablespoons soy sauce, 2 tablespoons rice or apple cider vinegar, 4 tablespoons sweet chilli sauce, and 4 tablespoons sugar. Set aside.
- Prepare the egg mixture and coating: In a bowl, whisk the egg white with 1 tablespoon soy sauce. In another bowl, mix 80 g cornflour with ½ teaspoon white pepper.
- Coat the beef: Dip each thinly sliced sirloin steak piece into the egg mixture, then dredge thoroughly in the cornflour mixture to coat evenly.
- Heat oil for frying: Place a wok or large frying pan over medium-high heat and pour in neutral oil to a depth of about 1 cm (¼ inch). Heat until hot and steaming but not smoking.
- Fry the beef: Fry the coated beef pieces in batches (to avoid overcrowding) for 1-2 minutes on each side until they start to crisp up and turn golden. Remove them and set aside on a paper towel to drain excess oil.
- Drain excess oil: Carefully pour out excess oil from the pan, leaving about a tablespoon behind, or transfer to a clean frying pan but keep the residual oil.
- Sauté aromatics: Add the sliced onion to the pan and fry until translucent. Then add the finely chopped red chillis, crushed garlic, and grated ginger. Cook for another 1-2 minutes until fragrant.
- Add the sauce and combine: Pour the prepared sweet chilli sauce into the pan and allow it to reduce slightly over high heat for a few seconds.
- Toss beef in sauce: Return the crispy beef pieces to the pan, tossing to coat them evenly in the sticky sauce. Heat through briefly to meld flavors.
- Serve: Transfer to serving plates and garnish with toasted sesame seeds and finely chopped spring onions or scallions as desired. Serve immediately for best texture.
Notes
- Note 1: Use light soy sauce for a balanced salty flavor.
- Note 2: Sweet chilli sauce adds both heat and sweetness; adjust according to desired spice level.
- Note 3: Cornflour (cornstarch) is used for coating to achieve crispy texture.
- Note 4: Sirloin steak is ideal for tender, thin slices; other tender cuts may be used.
- Note 5: Neutral oil such as vegetable or canola oil works best for frying.
- Note 6: Ensure each steak piece is fully coated with both egg and cornflour for maximum crispiness.
- Note 7: Fry in batches to maintain oil temperature; overcrowding will make the beef soggy.
- Note 8: Removing excess oil from the pan before stir-frying aromatics prevents the dish from becoming greasy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
