Crispy Chilli Beef

Name: Crispy Chilli Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: chinese

Dean Edwards

Crispy chilli beef is the ultimate Chinese takeaway dish in my opinion. But did you know how easy it is to re-create this dish at home for a fraction of the cost? Simply serve with a portion of rice and as much chilli as you can handle for this stunning fakeaway! Please note, you can swap the tamari for soy sauce if you prefer.

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Ingredients

sirloin steak 400 g (sliced)
egg 2 (beaten)
cornflour 6 tbsp
onion 1 (sliced)
bell pepper 2 (sliced)
garlic paste 1 tsp
ginger paste 1 tsp
ketchup 100 ml
sweet chilli sauce 100 ml
soy sauce 3 tbsp
sugar to taste
mixed chillies to taste (sliced)
basmati rice 240 g

Method

Thinly slice the steak, onion and bell pepper (use whichever colour bell pepper you prefer, I like to use green) and fresh chillies. Use as many fresh chillies as you like - depending on how hot you like it!
In a shallow bowl, beat the egg, in another shallow bowl place the cornflour. Coat the steak in the beaten egg, shaking off the excess. Then dip into cornflour and shake off the excess. Place onto the crisp plate in your air fryer drawer, spray with oil then cook at 210°C for 10 minutes shaking halfway through. Alternatively you can cook this in an oven at 180°C/160°C fan. for approximately 15 - 20 minutes, or until cooked through.
While the beef is cooking add a splash of oil into a pan and heat on a medium heat, add the onion, bell pepper, most of the mixed chillies then the garlic and ginger paste and stir-fry for 2 minutes.
Add in the ketchup, sweet chilli sauce, soy sauce and a pinch of sugar. Cook for a further 3 minutes until reduced and sticky. Add the crispy beef into the pan and toss to glaze.
While the beef is cooking, cook the rice according to the packet instructions.
Plate up the crispy chilli beef with the rice, scatter with the reserved fresh chillies and enjoy!

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