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Crispy AND tender? Yep, this chilli beef recipe ticks all the boxes, and is lip-smackingly spicy. Serve with steamed rice and enjoy.
WATCH THIS RECIPE
Crispy Chilli Beef
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
400g (14 oz) thin strips of beef (e.g.rump, chuck or flank)
½ cup corn flour (cornstarch)
vegetable oil for deep frying, plus 2 extra tablespoons for stir-frying
1 onion, sliced
1 capsicum (bell pepper), deseeded and cut into small chunks
1 tsp sesame seeds
2 tbsp finely sliced spring onion (scallions)
Marinade:
1 tbsp soy sauce
1 garlic clove, finely grated
Stir-fry sauce:
3 tbsp soy sauce
1 tsp dark sweet soy sauce
1/3 cup ketchup
2 tbsp Chinese Chinkiang Black Vinegar*
¼ tsp chilli flakes
Steps
Combine the beef with the marinade ingredients.
Filla saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat.Theoil is hotwhen it reaches325°F/165°C or when a wooden spoon dipped into the oil forms small little bubbles.
When the oil is hot, toss the beef with the corn flour. Working in batches, fry the beef in the hot oil for about 5 minutes or until the beef is crispy and golden. Drain on paper towel.
Combine the ingredients for the stir-fry sauce.
Place a clean wok or large frying pan over high heat. Add the 2 tablespoons of oil. Add the onion and stir-fry for a minute. Then add the capsicum and stir-fry for another minute. Now turn the heat off before adding the sauce into the pan (I like to add it off the heat to prevent the sauce from burning). Stir the sauce while the residual heat warms it up a little. Then add the beef and toss. Sprinkle over the sesame seeds. Transfer to a serving plate. Scatter over the spring onion and serve immediately.
Notes:
– Chinese Chinkiang Black Vinegar can be found online or from an Asian grocery store. If unavailable, substitute with half balsamic and half white vinegar.
– More chilli beef chuck recipes here!
30-minute mealsBeefChinese cuisineDinnerLunchStir-fries
APPEARS IN THESE
Collections
- 30-minute meals
- Beef
- Beef Chuck
- Beef Stir-fry
- Chinese cuisine
- Dinner
- Lunch
- Stir-fries
What our customers say
4.8
Rated 4.8 out of 5
4.8 out of 5 stars (based on 5 reviews)
Excellent80%
Very good20%
Average0%
Poor0%
Terrible0%
RATE AND REVIEW
Claudia
November 3, 2023
Amazing,
This was SO good. Easy to make and just the right mix of sweet, spice and textures. My husband had seconds and would have has thirds if there had been more! His best compliment is – don’t lose this recipe!
Sue
March 7, 2023
Just amazing we loved it
Just amazing we loved it
Steve
January 12, 2023
Crispy Beef Heaven
Have tried this many times at restaurants. Now time to make it. Not disappointed at all…the recipe so easy to follow, the results….well, just simply yummmm!! Thanks Marion.
Popular on Marion's Kitchen
Crispy Chilli Beef
|
Ingredients
400g (14 oz) thin strips of beef (e.g.rump, chuck or flank)
½ cup corn flour (cornstarch)
vegetable oil for deep frying, plus 2 extra tablespoons for stir-frying
1 onion, sliced
1 capsicum (bell pepper), deseeded and cut into small chunks
1 tsp sesame seeds
2 tbsp finely sliced spring onion (scallions)
Marinade:
1 tbsp soy sauce
1 garlic clove, finely grated
Stir-fry sauce:
3 tbsp soy sauce
1 tsp dark sweet soy sauce
1/3 cup ketchup
2 tbsp Chinese Chinkiang Black Vinegar*
¼ tsp chilli flakes
Steps
Combine the beef with the marinade ingredients.
Filla saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat.Theoil is hotwhen it reaches325°F/165°C or when a wooden spoon dipped into the oil forms small little bubbles.
When the oil is hot, toss the beef with the corn flour. Working in batches, fry the beef in the hot oil for about 5 minutes or until the beef is crispy and golden. Drain on paper towel.
Combine the ingredients for the stir-fry sauce.
Place a clean wok or large frying pan over high heat. Add the 2 tablespoons of oil. Add the onion and stir-fry for a minute. Then add the capsicum and stir-fry for another minute. Now turn the heat off before adding the sauce into the pan (I like to add it off the heat to prevent the sauce from burning). Stir the sauce while the residual heat warms it up a little. Then add the beef and toss. Sprinkle over the sesame seeds. Transfer to a serving plate. Scatter over the spring onion and serve immediately.
Notes:
– Chinese Chinkiang Black Vinegar can be found online or from an Asian grocery store. If unavailable, substitute with half balsamic and half white vinegar.
– More chilli beef chuck recipes here!
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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