Sticky crispy chilli beef from the Chinese takeaway is a real indulgent treat, it is super quick to make at home & packed with huge flavours.
The sweet, sour, salty and sticky sauce clings to the crispy fried beef perfectly and the chilli offers a real kick.
Chilli Beef Anyone?
Every person I have served this dish to has commented on how much they love it and how “naughty” it is!
As far as I am concerned indulgent grub is just as important a part of a balanced diet as pious food. And this is one of my indulgences.
Ticking away behind the big flavours we have one of my favourite ingredients, Szechuan pepper.
It lends a fizz and sparkle to any dish and I love it!
I recommend sirloin steak for this recipe, although you could replace this with skirt or flank.
If you do this you need to ensure you cut across the grain to prevent the beef being chewy.
The Secret To Chinese Crispy Beef.
The key to cooking crispy beef is all in the cornflour.
Cornflour is referred to as cornstarch in the US. For once they are more accurate in their descriptions of food! Yes, I went there!
Anyway, I digress, cornflour is actually pretty much pure starch.
It is those starch molecules that form the atypical crispiness associated with Asian fried food.
I suggest cooking this in a wok, with just 3-4cm of oil in the bottom but a deep fat fryer works just as well.
Naturally, you should also ensure that you keep a constant watch on the pan.
Gently sliding it off the heat will rapidly reduce any boil.
The flavours in this dish are intense and you will have left over sauce.
For that reason I typically serve this recipe with some plain boiled rice. It offers neutral base for this dish to stand on.
There are other options, it would be tremendous with my stir fry broccoli florets.
But logistically a pain in the backside cooking with two woks at the same time is some ninja level woking!
However, it would be really good with this roasted broccoli!
Crispy, sweet, spicy, sticky chilli beef, I am genuinely not sure that I have enough superlatives for this quick but indulgent treat!
- 350 g (12.3 oz) Rump or Flank Steak
- 1 Tbsp Szechuan Pepper Corns
- 1 Orange, Zest only
- 1 Tbsp Cornflour
- 1/2 Tsp Coarse Sea Salt
- 125 ml (4.2 fl oz) Rice Wine
- 75 g (2.6 oz) Light Brown Sugar
- 2 Tbsp Light Soy Sauce
- 2 Tbsp Dark Soy sauce
- 1 Tsp Dried Chilli Flakes
- 1 Tbsp Sweet Chilli Sauce
- 30 g (1 oz) Ginger
- 75 g (2.6 oz) Carrot
- 1 Spring Onion
- Oil for Deep Frying
- Cut the steak in to 3-4mm thick strips.
- Grind the Szechuan pepper in a spice grinder or pestle and mortar and add to the beef.
- Zest the orange and add this to the beef along with the cornflower and salt.
- Grate the ginger.
- Heat a small pan over a high heat and when fiercely hot add the rice wine.
- Then immediately add the brown sugar, soy sauces, chilli flakes, sweet chilli sauce and ginger to the pan.
- Bring to a boil, cook at a furious boil for a further 3-4 minutes until it has reduced by half.
- Cut the carrot into ribbons with a vegetable peeler then cut these ribbons into 5-6 strips.
- Finely slice the spring onion into 2-3mm thick rings.
- Heat the 3-4 cm of oil in the base of a wok to 180°C or 350°F.
- Fry the steak in small batches for 3/- minutes maximum, set aside on some kitchen towel to drain.
- Fry off the carrot strips and again set aside on kitchen towel.
- Return the sauce to the heat and add in the beef and stir to ensure it is all coated.
- Serve the beef topped with the fried carrots and sprinkled with sliced spring onions.
Amount Per Serving: Calories: 836Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 162mgSodium: 2697mgCarbohydrates: 65gFiber: 4gSugar: 44gProtein: 53g
Calorific details are provided by a third-party application and are to be used as indicative figures only.