Description

Born from a soggy takeout disappointment and a dash of kitchen rebellion, this Crispy Chilli Beef delivers everything you crave: thin, golden-fried beef, rainbow veggies, and a glossy sauce that hits every taste bud with sweet, tangy, spicy delight. This dish isn’t just better than takeout—it’s the new gold standard for Friday-night feasting. Fry up joy, one crunchy bite at a time.

Ingredients

Scale

For the Beef:

200g rump or sirloin steak, thinly sliced
1 egg
1 tbsp light soy sauce
1 tsp ginger garlic paste
1 tsp sesame oil
½ tsp sugar
¼ tsp white pepper (or black)
1 cup cornstarch or potato starch
Neutral oil for shallow frying

Veggies:

½ sweet onion, sliced
½ bell pepper, sliced
2–3 spring onions, cut into 1-inch pieces
2–3 bird’s eye chilies, sliced (adjust heat to taste)

For the Sauce:

3 tbsp sweet chilli sauce
2 tbsp ketchup
2 tbsp light soy sauce
1 tsp white or rice vinegar
1 tbsp sugar
½ tsp salt

Instructions

Marinate Beef: Toss sliced beef with soy sauce, ginger garlic paste, sesame oil, sugar, and white pepper. Rest 15–30 mins.
Coat: Mix in beaten egg, then add starch and toss until evenly coated and dry-looking.
Fry: Heat oil in a skillet over medium-high. Fry beef in batches, 2–3 mins per side until golden and crisp. Drain on paper towels.
Stir-Fry Veg: Remove excess oil, leaving 1 tbsp. Stir-fry onion and bell pepper 1 min. Add spring onions and chilies, stir 30 secs.
Sauce It: Add pre-mixed sauce to pan. Stir and bubble for 1–2 mins until glossy and thick.
Combine: Return beef to pan. Toss quickly to coat in sauce. Serve immediately!

Notes

Freeze steak 30 mins before slicing = easy cuts
Whisk sauce before pouring—cornstarch settles
Adjust chilies to taste, or skip for mild heat

Prep Time: 20 mins
Cook Time: 15 mins

Nutrition

Calories: 420 kcal per serving
Fat: 22g
Carbohydrates: 32g
Protein: 25g