Delicious Chilli Beef & Rice

Ingredients

For the Beef:

• 1 1/2 cups (360g) thin-cut sirloin steaks, about 3 thin steaks, sliced into thin strips
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp white pepper
• 4 1/2 tbsp sunflower oil, divided

For the Sauce:

• 1 medium onion, peeled and sliced into thin strips
• 1 red chili, finely sliced (discard seeds if you prefer less heat)
• 1 tsp minced ginger
• 3 garlic cloves, minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree (paste)
• 6 tbsp caster sugar (superfine sugar)
• 2 tbsp tomato ketchup
• 2 tbsp sweet chili sauce (preferably Thai-style)

Instructions

1. Prepare the Beef:

   • Place the thin-cut beef strips in a bowl. Crack the egg into the bowl and mix thoroughly to coat the beef evenly with the egg.
   • Add the cornflour, salt, black pepper, and white pepper to the bowl. Toss the mixture until the beef strips are fully coated. The mixture will be sticky, which is expected.

2. Fry the Beef:

   • Heat 3 tablespoons of sunflower oil in a large frying pan or wok over high heat. You’ll need to work in batches to avoid overcrowding the pan.
   • Once the oil is very hot, add half of the beef strips to the pan, spreading them out in a single layer. Fry the beef until it turns dark brown and crispy. Avoid moving the beef around too much to ensure maximum crispiness. This process should take about 5 to 6 minutes, with about 3 or 4 stirs during the cooking time.
   • Using a slotted spoon or tongs, remove the crispy beef from the pan and place it in a bowl lined with kitchen paper to absorb excess oil. Add another tablespoon of oil to the pan and repeat the process with the remaining beef strips.

3. Prepare the Sauce:

   • Once all the beef is cooked, add the remaining 1/2 tablespoon of oil to the pan. Reduce the heat to medium.
   • Add the sliced onion to the pan and cook for 2 minutes until it starts to soften.
   • Add the finely sliced chili, minced ginger, and minced garlic to the pan. Stir and cook for 30 seconds to release their aromas.

4. Combine Ingredients for Sauce:

   • 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 it starts to reduce slightly and thicken.

5. Finish the Dish:

   • Return the crispy beef strips to the pan with the sauce. Stir to coat the beef evenly with the sauce and heat through for 1-2 minutes until the beef is hot and well coated.

6. Serve:

   • Serve the crispy chilli beef hot, with a side of rice or noodles.

Notes

• Slicing the Steak: For easier slicing, place the sirloin steaks in the freezer for about 30 minutes before cutting. This firms up the meat and makes it simpler to slice into thin strips.

• Gluten-Free Option: To make this dish gluten-free, substitute the soy sauce with tamari. Also, ensure that the tomato puree, ketchup, sweet chili sauce, and rice vinegar are gluten-free.

• Freezing and Reheating: While the recipe is best enjoyed fresh to maintain the beef’s crispiness, you can freeze leftovers if necessary. Cool the beef, cover, and freeze. To reheat, defrost in the refrigerator overnight and reheat thoroughly in a wok or microwave. Adding a splash of water can help if the dish seems dry after reheating.

• Ingredient Swaps: This recipe is versatile and works well with leftover roasted meats. You can substitute the raw steak with cooked and sliced/shredded chicken, duck, roast beef, or even roast lamb. Just cook the leftover meat in the same way to ensure the coating remains crispy.

Nutritional Information

The nutritional values are per serving and do not include rice or garnishes. The recipe yields approximately 4 servings.

By following this recipe, you'll have a deliciously crispy and flavorful chilli beef dish that rivals your favorite Chinese takeout. Enjoy the satisfaction of creating this mouthwatering meal from scratch, right in your own kitchen!