
Crispy Chilli Beef
Crispy chilli beef recipe. This quick and easy recipe from Chef Jeremy Pang for succulent, deep-fried beef steak in chilli sauce makes the perfect Chinese fakeaway.
Ingredients
- 200g sirloin or rump steak
- 400g cornflour seasoned with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper
- a thumb-size piece of ginger
- 3 garlic cloves
- 2 fresh bird’s-eye chillies, deseeded
- a large handful of coriander
- vegetable oil, for frying
The Marinade
- 1 teaspoon sesame oil
- A large pinch of granulated sugar
- 1-2 tablespoons light soy sauce
- 1 egg
The Sauce
- 1⁄2 tablespoon dark soy sauce
- 3 tablespoons tomato ketchup
- 6 tablespoons Chinkiang black rice vinegar
- 4 tablespoons honey
Method
Preparation
BUILD YOUR WOK CLOCK: place your meat at 12 o’clock, then arrange the bowl of ginger, garlic, chilli, coriander, and the sauce bowl clockwise around your plate.
Cooking
Serve immediately.
TIP: Popping your rump steak in the freezer 30 minutes before slicing will harden the meat and make it much easier to cut into even-sized pieces.
How To Crispy Chilli Beef
- 200g sirloin or rump steak
- 400g cornflour seasoned with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper
- a thumb-size piece of ginger
- 3 garlic cloves
- 2 fresh bird’s-eye chillies, deseeded
- a large handful of coriander
- vegetable oil, for frying
The Marinade
- 1 teaspoon sesame oil
- A large pinch of granulated sugar
- 1-2 tablespoons light soy sauce
- 1 egg
The Sauce
- 1⁄2 tablespoon dark soy sauce
- 3 tablespoons tomato ketchup
- 6 tablespoons Chinkiang black rice vinegar
- 4 tablespoons honey
Preparation
BUILD YOUR WOK CLOCK: place your meat at 12 o’clock, then arrange the bowl of ginger, garlic, chilli, coriander, and the sauce bowl clockwise around your plate.
Cooking
Serve immediately.
TIP: Popping your rump steak in the freezer 30 minutes before slicing will harden the meat and make it much easier to cut into even-sized pieces.