If you are looking for a fantastic weekend lunch, quick mid-week supper or a dish for entertaining – Crispy Chilli Beef is an excellent choice. It has an amazing combination of flavours and textures that can be customised to individual preference.
It is a very popular choice with my family and friends and as I usually have most of the ingredients at home, I can whip it up in around 30 minutes.
I use thinly sliced rib-eye steak (because rib-eye is so flavourful and tender) but you could equally use other cuts of beef, chicken or pork.Â
This recipe offers a simple and quick method to prepare this dish. You can easily create a restaurant-quality dish in your own kitchen and even consider replacing a takeaway with a ‘fakeaway’.
The recipe is easily customised by adding or substituting vegetables or changing the type of meat/poultry.
Crispy Chilli Beef Recipe
If you are looking for a fantastic weekend lunch, quick mid-week supper or a dish for entertaining – Crispy Chilli Beef is an excellent choice. It has an amazing combination of flavours.
4
servings20
minutes15
minutes480
kcalIngredients
1 large or 2 regular rib-eye steaks
40 g corn flour
1 level teaspoon of Chinese Five Spice
1/2 teaspoon salt
Vegetable oil for frying
- For the sauce
2 crushed garlic cloves
1/2 to 1 red chili (depending on desired heat level), deseeded and finely chopped
2 tsp freshly grated ginger
2 freshly crushed garlic cloves
2 good-sized spring onions, sliced
2 tbsp soy sauce (dark preferred)
2 tbsp runny honey
2 tbsp rice vinegar
2 tbsp tomato ketchup
2 tbsp sweet chili sauce
Cashew nuts, a handful or to taste
- For serving
Jasmine rice
Fresh coriander and a wedge of lime for garnish
Directions
- Begin by preparing all the sauce ingredients in advance. Grate the ginger, crush the garlic, chop the chili (remember to wash your hands afterwards), and slice the spring onions.
- Combine all the liquid ingredients (soy sauce, runny honey, rice vinegar, tomato ketchup, and sweet chili sauce) in a bowl, mixing them well together.
- In a large shallow bowl, mix the corn flour, Chinese Five Spice, and salt. Thinly slice the rib-eye steak and coat each slice with the corn flour mixture.
- Heat vegetable oil in a wok or pan over medium heat. Fry the coated steak slices in batches until they become crispy and golden brown. Once cooked, place the crispy beef on a warm platter.
- In the remaining oil, add the grated ginger, crushed garlic, chopped chili, and sliced spring onions. Stir-fry for about a minute, taking care not to let it burn.
- Add the previously mixed liquid ingredients to the pan. Stir and gently simmer the sauce for a minute or so.
- Return the cooked crispy beef to the pan and gently stir until it is evenly coated in the sticky sauce. Toss in a handful of cashew nuts and mix well.
- Serve the Crispy Chilli Beef on a bed of fragrant Jasmine rice and garnish with fresh coriander
Notes
- Alternative Options:
- You can substitute rib-eye steak with other cuts of beef such as sirloin or frying steak. Alternatively, you can replace beef with chicken or pork loin for a different variation.
You can add stir-fried vegetables such as peppers, sugar snap peas, or broccoli florets. Stir-fry these vegetables along with the ginger, garlic, chili, and spring onions for added texture and flavor.
Adjust the spiciness to your liking by increasing or decreasing the amount of chili used. If you prefer a milder version, remove the seeds from the chili before chopping.
Besides coriander, you can also garnish the dish with spring onions, toasted sesame seeds, or chopped peanuts for added texture.
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