Easy Crispy Chilli Beef

400g sirloin steak, sliced into long 3 to 4mm strips
2 bird’s eye chillies, deseeded and finely sliced
1 thumb-size piece ginger, finely chopped
2 cloves garlic, finely chopped
Handful coriander, roughly chopped
Vegetable oil, for deep frying

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch sugar
1 egg

The Cornflour Coating
200 to 300g cornflour
Good pinch salt
Good pinch white pepper

The Sauce
6 tablespoons Chinese black vinegar
4 tablespoons honey
3 tablespoons ketchup
½ tablespoon dark soy sauce

PREPARATION

1. Slice the beef
   Slice sirloin into long thin strips around 3 to 4mm thick. Keep the strips as even as possible for consistent cooking.
2. Marinate
   Place beef into a bowl with light soy sauce, sesame oil and sugar. Massage well. Crack in the egg and mix thoroughly.
3. Coat in cornflour
   Season the cornflour with salt and white pepper. Add the marinated beef and massage until each strip is well coated in a dry, dusty layer. Separate the strips so they do not clump. Shake off excess flour.

COOKING

1. First fry
   Heat oil to around 180°C. Fry the beef in batches for 30 seconds to 1 minute until lightly crisped but not deeply coloured. Remove and drain.
2. Make the sauce
   In a bowl mix black vinegar, honey, ketchup and dark soy sauce until smooth. The balance should lean slightly sour rather than overly sweet.
3. Second fry
   Increase the oil temperature slightly. Return all the beef to the oil and fry for 1 to 2 minutes until deeply golden and very crisp. Remove and drain thoroughly.
4. Build the base
   Heat a clean wok with a small amount of oil. Add ginger, garlic and chilli. Stir fry briefly until fragrant but not burnt.
5. Finish
   Pour in the sauce and bring to a vigorous boil. Add the crispy beef and toss quickly, 3 to 5 wok flicks only, just enough to coat without softening the crust. Add coriander and toss once more.

Serve immediately with steamed rice.

School of Wok Tips

• Use a generous amount of cornflour for a foolproof crisp coating.
• Separate the beef strips before frying to avoid clumping.
• Double fry for maximum crunch.
• Toss briefly in the sauce to preserve crispiness.

FAQs

Why double fry the beef?
The first fry cooks the meat through. The second fry removes excess moisture and creates a deep, lasting crisp.

Can I use another cut of beef?
Yes? Rump or flank can work, but sirloin gives a tender result.

Why use black vinegar instead of white vinegar?
Black vinegar has a deeper, malted flavour that balances the sweetness and enhances colour.