Crispy Chilli Beef

Introduction
Crispy Chilli Beef is a popular and vibrant dish that combines tender, crispy beef strips with a spicy, tangy sauce, often served with vegetables and a sprinkle of fresh herbs. This dish has become a favorite in many Asian-inspired cuisines, particularly in Chinese restaurants, due to its rich flavors and appealing texture. The crispy beef contrasts beautifully with the sweet and savory sauce, creating an unforgettable combination of flavors and textures. With the perfect balance of heat, sweetness, and crunch, Crispy Chilli Beef can be a perfect main dish for a quick weeknight dinner or a weekend treat to impress guests. Whether served over rice or on its own, this dish brings a satisfying burst of flavors to any meal.

The History of Crispy Chilli Beef
Crispy Chilli Beef, though widely popular in Chinese cuisine, particularly in Westernized Chinese food, has roots in Chinese cooking traditions. The dish is influenced by the stir-frying techniques of Cantonese cuisine, where beef is often cut into thin strips, battered, and fried to achieve a crispy texture. The origins of the dish can be traced to the fusion of Chinese culinary practices with the flavors of Western palates, especially in Chinese-American restaurants. Over the years, the dish has evolved, with chefs adding variations of spices, sauces, and vegetables to enhance its flavor. The popularity of this dish has spread globally, often appearing on restaurant menus as a crowd-pleasing favorite.

Ingredients Breakdown
The main ingredients for Crispy Chilli Beef include thinly sliced beef, typically flank steak or sirloin, which provides a tender yet firm texture that holds up well during frying. The beef is coated in a mixture of cornstarch and flour, which creates the crispy outer layer when fried. The sauce is made from a combination of soy sauce, sugar, garlic, ginger, rice vinegar, and chili flakes or fresh red chilies, which provide the signature sweet, spicy, and tangy flavor profile. Additional vegetables like bell peppers and onions are often included for crunch and freshness. Garnishes like green onions or cilantro add color and an aromatic finish to the dish. The balance of ingredients is key to achieving the perfect crispy and flavorful result.

Step-by-Step Recipe:

1. Start by slicing the beef into thin strips, ensuring the slices are even to ensure uniform cooking.
2. In a bowl, mix cornstarch and flour together to create a batter for the beef. Dip each strip of beef into the batter, ensuring it’s well-coated.
3. Heat oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the battered beef in batches, frying until the beef is golden brown and crispy. Remove the beef from the skillet and set it aside on paper towels to drain excess oil.
4. In the same skillet, add garlic, ginger, and sliced onions, stir-frying for about 1-2 minutes until fragrant.
5. Add the sliced bell peppers and chili flakes, stir-frying for another 2 minutes until the peppers begin to soften.
6. Pour in the soy sauce, rice vinegar, and sugar, stirring to combine and creating a glossy sauce.
7. Add the crispy beef back into the skillet, tossing to coat the beef evenly in the sauce. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly and the beef to absorb some of the flavors.
8. Garnish with chopped green onions and fresh cilantro for an added burst of freshness. Serve immediately over rice or as a standalone dish.

Tips for the Perfect Crispy Chilli Beef
For the crispiest beef, make sure that the beef strips are evenly coated in the flour and cornstarch mixture. It’s important to fry the beef in batches to avoid overcrowding the pan, which can result in soggy pieces. Use a high smoke point oil like vegetable oil for frying to ensure that the beef becomes crisp without burning. For the sauce, balance the sweetness and heat by adjusting the amount of sugar and chili flakes according to your taste. If you prefer a stronger flavor, feel free to add a splash of oyster sauce or hoisin sauce to the mix. To make this dish even more vibrant, consider adding sliced carrots or snow peas for extra color and texture.

Variations and Customizations
Crispy Chilli Beef is highly customizable based on personal preferences and dietary needs. For those who prefer a vegetarian or plant-based option, tofu or tempeh can be substituted for beef, providing a similar texture when battered and fried. To reduce the spice level, you can omit the chili flakes or use milder peppers such as bell peppers instead of the typical red chilies. For a gluten-free version, substitute the flour and cornstarch mixture with a gluten-free flour blend or rice flour. If you want to add more vegetables, mushrooms, zucchini, or broccoli can all work well in the stir-fry. The sauce can also be customized by using honey instead of sugar or adjusting the vinegar for a tangier or sweeter finish.

Health Considerations and Nutritional Value
Crispy Chilli Beef, while incredibly tasty, can be high in calories due to the frying process. To make the dish lighter, you can bake the beef instead of frying it, or use an air fryer to achieve a crispy texture with less oil. The dish provides a good source of protein from the beef, which is essential for muscle repair and growth. However, it’s also important to be mindful of the sodium content from the soy sauce and the sugar in the sauce, which can contribute to higher calorie and sodium intake. If you’re watching your calorie intake or following a low-sodium diet, consider using reduced-sodium soy sauce and adjusting the sugar content. The vegetables in the dish, like bell peppers and onions, provide essential vitamins and antioxidants, contributing to a more balanced meal.

FAQ

1. Can I make this dish in advance?
   While Crispy Chilli Beef is best served fresh to maintain the crispy texture, you can prepare the sauce and vegetables ahead of time, then quickly fry the beef when you’re ready to serve.
2. Can I use a different type of meat?
   Yes, this dish can also be made with chicken, pork, or even tofu for a vegetarian version. Each protein will have a slightly different texture, but the flavor will still be delicious.
3. How do I make the beef extra crispy?
   Make sure the beef is evenly coated in the cornstarch and flour mixture. Fry the beef in small batches to prevent overcrowding, which can lead to sogginess.
4. Can I adjust the spice level?
   Yes, you can increase or decrease the amount of chili flakes or fresh chilies to suit your spice preference. For a milder dish, omit the chilies altogether or use a small amount of bell pepper instead.
5. Can I make this gluten-free?
   Absolutely! Substitute the flour and cornstarch with a gluten-free flour blend or rice flour. Additionally, use gluten-free soy sauce to keep the dish completely gluten-free.

Crispy Chilli Beef

Crispy Chilli Beef is a mouthwatering dish that combines crispy beef with a tangy, sweet, and spicy sauce. It's highly customizable and can be made lighter or spicier based on your preferences.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 360 g ¾ lbs thin-cut sirloin steaks (approximately 3 thin steaks), sliced into thin strips *Note1
• ▢ 1 small egg
• ▢ 4 tbsp cornflour cornstarch
• ▢ ¼ tsp salt
• ▢ ¼ tsp black pepper
• ▢ ⅛ tsp white pepper
• ▢ 4 ½ tbsp sunflower oil divided
• ▢ 1 medium onion peeled and sliced into thin strips
• ▢ 1 red chilli finely sliced (discard seeds if you prefer a milder heat)
• ▢ 1 tsp minced ginger
• ▢ 3 garlic cloves peeled and minced
• ▢ 2 tbsp rice vinegar
• ▢ 3 tbsp dark soy sauce
• ▢ 2 tbsp tomato puree paste for US
• ▢ 6 tbsp caster sugar or superfine sugar
• ▢ 2 tbsp tomato ketchup
• ▢ 2 tbsp sweet chilli sauce Thai-style recommended

Instructions

 

• Place the steak strips in a bowl and crack in the egg. Mix well to fully coat the steak with the egg.
• 360 g (¾ lbs) thin-cut sirloin steaks, 1 small egg
• Add the cornflour, salt, black pepper, and white pepper to the bowl.
• 4 tbsp cornflour, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp white pepper
• Toss everything together to coat the steak evenly. The mixture will be sticky.
• Heat 3 tbsp of sunflower oil in a large frying pan (or wok) over high heat until it’s very hot.
• 4 ½ tbsp sunflower oil
• You will likely need to cook the beef in two batches. When the oil is hot, add half of the beef, a strip at a time, spreading it out in the pan.
• Fry the steak until it’s dark brown and crispy. Avoid moving the beef too much to ensure maximum crispiness. This should take about 5 or 6 minutes, stirring 3 or 4 times during the cooking process.
• Using a slotted spoon or tongs, remove the beef from the pan and place it in a bowl lined with kitchen paper to absorb excess oil.
• Add another tablespoon of oil and repeat the process with the second batch of beef, placing it in the bowl with the first batch once cooked.
• Once all the beef is removed from the pan, add the remaining ½ tbsp of oil and lower the heat to medium.
• Add the sliced onion and cook for 2 minutes, until slightly softened.
• 1 medium onion
• Add the finely sliced red chilli, minced ginger, and minced garlic. Stir and cook for 30 seconds.
• 1 red chilli, 1 tsp minced ginger, 3 garlic cloves
• Pour in the rice vinegar, soy sauce, tomato puree, sugar, tomato ketchup, and sweet chilli sauce.
• 2 tbsp rice vinegar, 3 tbsp dark soy sauce, 2 tbsp tomato puree, 6 tbsp caster sugar, 2 tbsp tomato ketchup, 2 tbsp sweet chilli sauce
• Increase the heat and let it bubble for a couple of minutes until the sauce reduces slightly.
• Add the beef back into the pan, stir to combine, and cook for another 1-2 minutes until the beef is heated through.
• Serve with rice or noodles.

Notes

Note 1 – Slicing the steak*
It’s easier to cut the steak into thin strips if you place it in the freezer for about 30 minutes to firm it up a bit.

Can I make it gluten-free?
Yes, absolutely! You can swap the soy sauce for tamari, which works really well. Just be sure to check your tomato puree, ketchup, sweet chilli sauce, and rice vinegar to ensure they’re all gluten-free.

Can I freeze it or make it ahead?
This dish is best enjoyed fresh for the crispiest texture. Freezing or chilling it and then reheating may cause the beef to lose its crispiness. However, it will still taste great! If you do decide to freeze it, let it cool, cover, and freeze. When ready to eat, defrost it overnight in the refrigerator and reheat thoroughly in the wok or microwave until hot all the way through. You may want to add a splash of water if it feels a little dry.