Beef With Red Chili Sauce Microwavable
Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to alive up to.
I'grand going to show you how to get that lovely craggly outside and even better, we don't need to apply the deep fryer!
Bound to:
- 📋 What practise we need?
- 🔪 How to make Crispy Shredded Chilli Beefiness
- 🍲 More fantastic Asian-inspired recipes
- Crispy Chilli Beef
- 💬 Reviews
This is 1 of my go-to dishes. Whenever I ask Chris what he fancies for tea, y'all tin can pretty much guarantee that he'll pipe up 'Crispy Chilli Beef!'.
It's actually my favourite repast from the Chinese takeaway also. We always order a portion, but it tin can exist a chip hit-and-miss. Sometimes it's groovy, other times the beef is and so crispy information technology'south hard to tell if there's any beef in it all all.
I want my crispy blanket, but I as well want to taste the beef - which is why I prefer the bootleg version. A crispy, craggly coating with tender beef inside - perfect every time!
📋 What do nosotros need?
- I like to utilize thin-cut or quick-cook sirloin steak for the BEST flavour. You can supersede with ribeye, or you can also utilise flank/brim steak or rump steak. If you're using flank/skirt or rump steak, be sure to cut actually thinly, equally it tin exist chewy if sliced too thick. Always sliced Against the grain.
👩🍳 PRO TIP - Place the steaks in the freezer for effectually 30 minutes to business firm up a little. This volition make it much easier to piece the steak nice and thinly.
🔪 How to brand Crispy Shredded Chilli Beefiness
**Full recipe with detailed steps in the recipe bill of fare at the cease of this mail.**
- Place thinly sliced steak in a bowl and glaze in ane small egg.
- Add together in cornflour, common salt, pepper and white pepper and mix it all together. It will stick together, but be need that gluey coating for that lovely crisp outside.
- Fry the steak in 2 batches in very hot oil. I prefer to shallow fry (so I don't take to dispose of a big pan of oil afterward!) - so we only need virtually iv ½ tablespoons of oil for the whole recipe.
- Remove the steak from the pan, and so fry up slices of onion along with sliced reddish chilli, ginger and garlic.
- Now we're going to add the sauce to the pan. This is made up of rice vinegar, dark soy sauce, caster sugar, ketchup and sweetness chilli sauce.
- Mix it all upward in the pan and let it bubble for a minute, then add the beef back in and toss it all together to coat the beef.
Serve up with noodles, boiled rice or egg fried rice.
Want more sauce?
This recipe makes plenty sauce to glaze the beef, with a tablespoon or two of sauce left at the lesser of the pan.
If you want more sauce, you can double the sauce ingredients (double the ginger, garlic, rice vinegar, soy sauce, sugar, ketchup and sweet chilli sauce). It's a very rich sauce, then if y'all wanted it to be a fiddling lighter, you can use half calorie-free soy sauce and one-half dark soy sauce.
🍲 More fantastic Asian-inspired recipes
-
Crispy Sesame Chicken with a Glutinous Asian Sauce
-
Sticky Chinese Pork Belly PLUS VIDEO!
-
Sticky AND Crispy Asian Chicken Wings
-
Slow Cooker Spicy Chicken Curry
-
Honey Garlic Chicken
-
Sweet and Sour Chicken
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Crispy Chilli Beef
Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, and so it has a lot to live upwards to!
- 360 thou ¾ lb thin cut sirloin steaks - - (approx 3 sparse steaks) cut into sparse strips *Note1
- ane small egg
- 4 tbsp cornflour - (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp white pepper
- 4 ½ tbsp sunflower oil - divided
- i medium onion - peeled and sliced into thin strips
- 1 carmine chilli - – finely sliced- discard the seeds if you don't like it as well hot
- 1 tsp minced ginger
- 3 garlic cloves - - peeled and minced
- ii tbsp rice vinegar
- iii tbsp dark soy sauce
- 2 tbsp tomato puree - (tomato paste)
- six tbsp caster saccharide - or superfine sugar
- 2 tbsp lycopersicon esculentum ketchup
- ii tbsp sweet chilli sauce - I use Thai-fashion
-
Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
-
Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and ⅛ tsp of white pepper.
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Toss together to coat the steak. It will be a sticky mixture.
-
Heat three tbsp of the oil in a large frying pan (skillet) or wok over a high estrus until very hot.
-
You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
-
Fry the steak until dark brown and crispy. Endeavor non to motility the meat around also much as this reduces the amount of crispiness y'all go. It generally takes virtually five or half dozen minutes to crisp upwardly the beefiness, with nearly 3 or iv stirs during that time.
-
Using a slotted spoon or tongs, remove the beef from the pan and identify in a basin lined with kitchen roll to soak up backlog fat.
-
Add a further tablespoon of oil and repeat - cooking the second batch of beef and so placing in the bowl with the kickoff batch.
-
Once you lot've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and plow the rut downward to medium.
-
Add together in the sliced onion and cook for two minutes until slightly softened.
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Add together in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
-
Add the 2 tbsp rice vinegar, 3tbsp soy sauce, ii tbsp love apple puree, 6 tbsp sugar, ii tbsp lycopersicon esculentum ketchup and the 2 tbsp sweet chilli sauce to the pan.
-
Turn up the oestrus and let it bubble for a couple of minutes until the sauce starts to reduce a little.
-
Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
-
Serve with rice or noodles.
Note ane* - Slicing the steak
It'south easier to cut the steak into thin strips if you place information technology in the freezer for 30 minutes to firm upward a little.
Can I make it gluten gratis?
Yep! Supersede the soy sauce with tamari. I've done this lots of times and information technology works really well.
Besides bank check your tomato puree, ketchup, sugariness chilli sauce and rice vinegar, so brand sure they're gluten complimentary
Can I freeze it or brand it ahead?
This recipe works best when fabricated and served right abroad. Freezing/chilling and so reheating means the beef won't be crispy.
However, it does still taste really adept. So if you lot did desire to freeze information technology, then cool, cover and freeze. Defrost overnight in the fridge and reheat thoroughly in the wok or a microwave until pipe hot throughout. You can add a splash of water if it'southward a niggling dry.
Ingredient swaps
This recipe too works great with leftover roasted meat - yous can utilize cooked and sliced/shredded pieces of chicken, duck, roast beef or my personal favourite - roast lamb in this dish.
Cook in the same way as you lot would the raw steak (yous demand to cook it for the same amount of fourth dimension to get the coating nice and crispy).
Nutritional information is per serving and doesn't include rice or garnishes
Calories: 472 kcal Carbohydrates: 37 k Protein: 21 chiliad Fatty: 26 g Saturated Fatty: five 1000 Trans Fatty: 1 m Cholesterol: 100 mg Sodium: 1141 mg Potassium: 469 mg Cobweb: 1 grand Sugar: 26 1000 Vitamin A: 247 IU Vitamin C: twenty mg Calcium: 31 mg Iron: 3 mg
This post was commencement published 19th April 2014. Updated March 2021 with new photos, video, tips and recipe tweaks.
If you lot came to this page looking for the crispy tangy chilli beef with broccoli, you lot can find it here (click on the image).
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