The origin of crispy chili beef is a mystery but who doesn’t love tender strips of crispy beef coated with a sweet, tangy, spicy succulent sauce. You’ll love my recipe… guaranteed!!! Be sure to make an extra big order. You don’t want to run out.
Crispy chili beef recipe
Ingredients:
8 oz. (226.8g) Sirloin or rump steak Option: Pork
1/2 Medium onion (sliced)
1/2 Red pepper (sliced)
2 Green onions (sliced)
2 Thai chili peppers (dried chili pepper or crushed chili flakes)
Marinade:
1/2 Tablespoon (7.39ml) Light soy sauce
1 Teaspoon (4.93ml) Sesame oil
1/2 Teaspoon (2.46ml) Sugar
1/8 Teaspoon (.062ml) White pepper powder
1/2 Teaspoon (2.46ml) Dark soy sauce
Sauce:
1 Tablespoon (14.79ml) Rice cooking wine
1 Tablespoon (14.79ml) Tomato ketchup
2 Tablespoons (29.57ml) Light soy sauce
2 Tablespoons (29.57ml) White vinegar
1 Tablespoon (14.79ml) Sugar
1 Tablespoon (14.79ml) Minced ginger/ minced garlic
1 Tablespoon (14.79ml) Sweet chili sauce (optional)
Additional ingredients:
1 Egg
Corn starch
Directions:
1. Marinate beef strips with light soy sauce, sesame oil, sugar, white pepper powder, and dark soy sauce. Refrigerate for 15 to 20 minutes.
2. Coat beef with egg and corn starch.
3. Heat oil to 375°F (190°C).
4. Deep fry the coated beef for 1-2 minutes and drain well.
5. Double fry to ensure crispness.
6. Heat wok and add in 1 tablespoon (14.79ml) oil.
7. Put in onions, ginger and garlic. Stir fry for 1 to 2 minutes.
8. Add in peppers and the rest of the ingredients.
9. Mix in beef and coat thoroughly.
10. Serve immediately with steamed rice.
Serves 1-2
My wok:
Rice wine:
Sesame oil:
White pepper powder:
Light soy sauce:
Pantai sweet chili sauce:
Dark soy sauce:
Dried chili peppers:
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