Sweet Chilli Beef Crunch (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
200 g rump or sirloin steak, thin slices
02 -
1 egg
03 -
120 g corn or potato starch
04 -
0.5 sweet onion, slice it up
05 -
0.5 bell pepper, slice it up
06 -
2 spring onions, chopped
07 -
2 hot bird’s eye chillies, sliced thin
→ Beef Marinade
08 -
1 tbsp light soy sauce
09 -
1 tsp ginger garlic paste
10 -
1 tsp sesame oil
11 -
0.5 tsp sugar
12 -
0.25 tsp white pepper
→ Stir Fry Sauce
13 -
3 tbsp sweet chilli sauce
14 -
2 tbsp ketchup
15 -
2 tbsp light soy sauce
16 -
1 tsp white or rice vinegar
17 -
1 tbsp sugar
18 -
0.5 tsp salt
# Step-by-Step Directions:
01 -
Grab your steak and slice it super thin. Toss in the soy sauce, ginger garlic mix, sesame oil, sugar, and some white pepper. Mix things up, cover, and chill for fifteen minutes.
02 -
In a bowl, stir the ketchup, sweet chilli sauce, soy sauce, sugar, vinegar, and salt till smooth. Put aside for now.
03 -
Pour the egg into the beef mix. Dredge every piece in the corn or potato starch making sure each is dusted evenly and doesn’t clump. Tap off extra starch.
04 -
Heat oil in your wok or pan to about 175°C. Fry beef pieces (not all at once) for just a couple of minutes till they get crisp and golden. Pull them out and let them drain on a rack or some towels.
05 -
With a clean hot wok, splash in a bit of oil. Toss in the onions and give them a stir, then the bell pepper for a quick shake up.
06 -
Toss your fried beef and cooked veggies in the wok. Pour over the sauce, throw in chillies and spring onions. Give it all a good stir on high heat for another minute or two till it looks all shiny and coated.
07 -
Spoon everything onto plates while it’s still warm. Tastes awesome with noodles or some fluffy rice, or just dig in as it is.
# Helpful Notes:
01 -
For extra crunch, fry beef in just a few batches. Fresh beef makes it tastier too.