For the Sauce
- 1 red chili, finely sliced Infuses your dish with heat.
- 1 tsp minced ginger Aromatic that builds depth in flavor.
- 3 cloves garlic, minced Aromatic that builds depth in flavor.
- 2 tbsp rice vinegar Adds acidity to balance flavors.
- 3 tbsp dark soy sauce Infuses umami richness.
- 2 tbsp tomato puree Contributes body and a touch of sweetness.
- 6 tbsp caster sugar Sweetens and balances heat.
- 2 tbsp tomato ketchup Adds a hint of tang and sweetness.
- 2 tbsp sweet chili sauce Combines sweetness and spice.
Equipment
- Wok
Method
Step-by-Step Instructions for Crispy Chilli Beef
- In a mixing bowl, combine 360g of thin-cut sirloin steak with 1 small beaten egg, 4 tablespoons of cornflour, ¼ teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of white pepper. Mix well. Set aside for 10 minutes.
- Heat 3 tablespoons of sunflower oil in a wok over high heat until shimmering. Fry the beef strips in batches for 5–6 minutes or until golden brown. Transfer to a plate lined with kitchen paper.
- Using the remaining oil in the wok, sauté the sliced medium onion for 2 minutes. Add finely sliced red chili, minced ginger, and minced garlic, stirring for about 30 seconds until fragrant.
- Pour in rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce. Stir well and simmer for 2–3 minutes until slightly thickened.
- Toss the crispy beef strips back into the wok until well coated in the sauce. Cook for an additional 1–2 minutes. Serve warm over jasmine rice or noodles.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 2mg
Notes
For the best results, serve immediately to enjoy the crunch. Adjust spiciness by varying the amount of red chili used.
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