Crispy Chili Beef
2 - 3 servings This recipe creates a delicious and satisfying Crispy Chilli Beef, a popular Chinese takeaway dish. It's surprisingly easy to make at home and perfect for a midweek meal or a weekend treat. x saved Faceless Chef Resident Chef October 6, 2024 30 min.30 min.1/5 30 min. 30 min. 1/5 Ingredients: ¾ LB of beef steak of your choice (skirt steak, flank steak, or beef medallions)1 egg4 TBSP of Shaoxing wine2 bell peppers of your choice - thinly sliced6 spring onions1 ginger root (thumb-sized piece )Optionally: cloves of garlic - peeled and minced¼ cup of corn flour (or potato starch)1 TSP of Chinese five spice seasoningOptionally: Pinch of MSG½ cup of frying oil (any kind)2 TBSP of dark soy sauce2 TBSP of ketchup2 TBSP of sweet chili sauce2 TBSP of dark brown sugar1 red chili pepper - chopped (for extra spice) ¾ LB of beef steak of your choice (skirt steak, flank steak, or beef medallions) 1 egg 4 TBSP of Shaoxing wine 2 bell peppers of your choice - thinly sliced 6 spring onions 1 ginger root (thumb-sized piece ) Optionally: cloves of garlic - peeled and minced ¼ cup of corn flour (or potato starch) 1 TSP of Chinese five spice seasoning Optionally: Pinch of MSG ½ cup of frying oil (any kind) 2 TBSP of dark soy sauce 2 TBSP of ketchup 2 TBSP of sweet chili sauce 2 TBSP of dark brown sugar 1 red chili pepper - chopped (for extra spice) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board2x Medium Mixing Bowl (3 – 4 QT)1x Silicone Spatula1x French Whisk1x Stir Fry Pan (wok)1x Tongs (or slotted spoon)1x Wooden Spoon or High-Temperature Silicone Spatula1x Paper Towel 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 2x Medium Mixing Bowl (3 – 4 QT) 1x Silicone Spatula 1x French Whisk 1x Stir Fry Pan (wok) 1x Tongs (or slotted spoon) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Paper Towel Directions: 1. Prepare the Ingredients: 1.1. Prepare the beef: Thinly slice the beef against the grain. The thinner the better for maximum crispiness. 1.2. Marinate the beef: In a mixing bowl, combine the sliced beef, egg, and 2 TBSP of Shaoxing rice wine (half of the total amount). Mix well and set aside. In a mixing bowl, combine the sliced beef, egg, and 2 TBSP of Shaoxing rice wine (half of the total amount). Mix well and set aside. 1.3. Prepare the vegetables: Deseed and thinly slice the bell peppers. Trim the spring onions and thinly slice the white parts. Cut the green parts into larger chunks. Peel and finely chop the ginger and garlic. Finely chop the red chili, if using. Deseed and thinly slice the bell peppers. Trim the spring onions and thinly slice the white parts. Cut the green parts into larger chunks. Peel and finely chop the ginger and garlic. Finely chop the red chili, if using. 2. Cook the Beef: 2.1. Coat the beef: In another mixing bowl, combine 100g corn flour (or potato starch) and 1-2 TSP of Chinese five-spice. Add a pinch of MSG, if desired. Add the marinated beef to the corn flour mixture and mix thoroughly until each piece is well coated. In another mixing bowl, combine 100g corn flour (or potato starch) and 1-2 TSP of Chinese five-spice. Add a pinch of MSG, if desired. Add the marinated beef to the corn flour mixture and mix thoroughly until each piece is well coated. 2.2. Fry the beef: Heat the vegetable oil in a wok or large frying pan over high heat until smoking. Fry the beef in batches for 2-3 minutes until crispy and golden brown. Remove the beef from the pan and set aside on a plate lined with paper towels to drain excess oil. Heat the vegetable oil in a wok or large frying pan over high heat until smoking. Fry the beef in batches for 2-3 minutes until crispy and golden brown. Remove the beef from the pan and set aside on a plate lined with paper towels to drain excess oil. 3. Make the Sauce and Finish the Dish: 3.1. Prepare the wok: Carefully pour out most of the oil from the wok, leaving about 2-3 TBSP. 3.2. Stir-fry the vegetables: Heat the wok over high heat again. Add the white parts of the spring onions and stir-fry for a minute until softened. Add the bell peppers and ginger and stir-fry for another minute. Heat the wok over high heat again. Add the white parts of the spring onions and stir-fry for a minute until softened. Add the bell peppers and ginger and stir-fry for another minute. 3.3. Make the sauce: Add the dark soy sauce, Shaoxing rice wine (remaining half), tomato ketchup, sweet chili sauce, and dark brown sugar to the wok. Stir well to combine. Add the dark soy sauce, Shaoxing rice wine (remaining half), tomato ketchup, sweet chili sauce, and dark brown sugar to the wok. Stir well to combine. 3.4. Add the beef: Return the crispy beef to the wok and toss to coat in the sauce. 3.5. Final touches: Add the green parts of the spring onions and the garlic. Stir-fry for a final minute until everything is heated through and the sauce is thickened. If using, add the chopped chili at this stage. Add the green parts of the spring onions and the garlic. Stir-fry for a final minute until everything is heated through and the sauce is thickened. If using, add the chopped chili at this stage. 3.6. Serve: Serve immediately with cooked rice or noodles. About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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