Crispy Chilli Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200 g Rump/Sirloin steak (or any tender steak cut)
02 -
1 Egg
03 -
1 cup Corn/Potato Starch (Flour)
04 -
½ Sweet Onion
05 -
½ Bell Pepper
06 -
2-3 Spring Onions
07 -
2-3 Birdeye/hot chillies
→ Marinate for Beef Steak
08 -
1 tbsp Light soy sauce
09 -
1 tsp Ginger garlic paste
10 -
1 tsp Sesame oil
11 -
½ tsp Sugar
12 -
¼ 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 Vinegar (white or rice)
17 -
1 tbsp Sugar
18 -
½ tsp Salt
# Instructions:
01 -
Cut beef into thin strips. Marinate the beef strips with all ingredients in the marinate list. Mix well and marinate for 15 mins.
02 -
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
03 -
Break one egg into the marinated beef strips. Mix well. Coat the beef strips with corn/potato flour. Make sure all the beef strips are separated. Toss the excess flour out before frying.
04 -
Heat the oil to high heat about 350°F. Add the coated beef and deep fry for 1-2 mins till crispy. Remove from oil and transfer to paper towel or cooling rack.
05 -
Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
06 -
Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1-2 mins.
07 -
Transfer to serving plate. Serve immediately with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!
# Notes:
01 -
Best served immediately while the beef is still crispy
02 -
Can be made milder by reducing or omitting the birdeye chillies