Here’s how to achieve delectable crispy beef strips in a zesty and spicy sauce, reminiscent of your favorite Chinese takeaway dish. And the best part? No deep fryer required!
INGREDIENTS
- 360 g (¾ lb) thin-cut sirloin steaks (approximately 3 thin steaks), sliced into thin strips
- 1 small egg
- 4 tbsp cornflour (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp white pepper
- 4 ½ tbsp sunflower oil, divided
- 1 medium onion, thinly sliced
- 1 red chili, finely sliced (remove seeds for less heat, if preferred)
- 1 tsp minced ginger
- 3 garlic cloves, minced
- 2 tbsp rice vinegar
- 3 tbsp dark soy sauce
- 2 tbsp tomato puree (tomato paste)
- 6 tbsp caster sugar or superfine sugar
- 2 tbsp tomato ketchup
- 2 tbsp sweet chili sauce (Thai-style preferred)
INSTRUCTIONS
- In a bowl, mix the steak strips with the egg until thoroughly coated.
- Add 4 tbsp cornflour, ¼ tsp salt, ¼ tsp black pepper, and ⅛ tsp white pepper to the bowl. Toss to coat the steak evenly.
- Heat 3 tbsp of oil in a large frying pan or wok over high heat until very hot. Add half of the beef in a single layer and fry until dark brown and crispy, about 5-6 minutes, stirring occasionally.
- Use a slotted spoon to transfer the crispy beef to a bowl lined with kitchen paper to absorb excess oil. Repeat with the remaining beef.
- In the same pan, add the remaining ½ tbsp of oil and reduce the heat to medium. Cook the onion slices for two minutes, or until they start to soften.
- Stir in the sliced chili, minced ginger, and minced garlic, cooking for 30 seconds.
- Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce. Increase the heat and let the sauce bubble for a couple of minutes until slightly reduced.
- Return the crispy beef to the pan, stirring to coat it in the sauce. The steak should be heated through in one to two minutes.
- Serve your homemade crispy beef with steamed rice or noodles for a delightful Chinese-inspired meal!
