Crispy Chilli Beef Chinese (Printable Page)

# What You Need:

→ For the Crispy Beef

01 - 400 g sirloin or flank steak, thinly sliced into strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
05 - 1/2 teaspoon ground white pepper
06 - 100 g cornstarch (for coating)
07 - 3–4 tablespoons vegetable oil (for shallow frying)

→ For the Sauce

08 - 3 tablespoons ketchup
09 - 2 tablespoons sweet chili sauce
10 - 2 tablespoons rice vinegar
11 - 2 tablespoons light soy sauce
12 - 2 tablespoons brown sugar
13 - 1 tablespoon sriracha or chili garlic sauce
14 - 1 teaspoon sesame oil

→ Stir-Fry Aromatics & Veg

15 - 2 cloves garlic, finely chopped
16 - 1 tablespoon fresh ginger, finely chopped
17 - 1 red chili, deseeded and sliced
18 - 1 small carrot, julienned
19 - 1 small red bell pepper, thinly sliced
20 - 2 spring onions, sliced

# How to Make It:

01 - In a bowl, combine sliced beef with soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and ground white pepper. Toss well and let marinate for 10 minutes.
02 - Mix all sauce ingredients in a small bowl and set aside.
03 - Spread 100 g cornstarch on a plate. Dredge each beef strip in the cornstarch, pressing lightly so each piece is well coated.
04 - Heat 3–4 tablespoons vegetable oil in a large nonstick frying pan or wok over medium-high heat. Working in batches, fry coated beef strips in a single layer for 2–3 minutes per side until deep golden, crisp, and craggly. Transfer to a plate lined with paper towels.
05 - Drain excess oil from the pan, leaving about 1 teaspoon. Add garlic, ginger, and red chili to the pan. Stir-fry for 30 seconds until fragrant.
06 - Add carrot and red bell pepper to the pan. Stir-fry for 2–3 minutes until just tender.
07 - Return crispy beef to the pan. Pour in the prepared sauce and toss everything together over high heat for 1–2 minutes, until beef is evenly glazed and sauce thickens.
08 - Remove from heat. Garnish with sliced spring onions and serve immediately with steamed rice.

# Helpful Tips:

01 - For extra crunch, fry the beef strips in two batches to avoid overcrowding the pan.
02 - Swap sriracha for extra sweet chili sauce for a milder heat level.
03 - Try adding sliced onions or bamboo shoots for variety.
04 - Pairs well with jasmine rice or simple stir-fried greens.
05 - Substitute gluten-free soy sauce and cornstarch to make the dish gluten-free.

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