Easy Crispy Shredded Beef Recipe {With Sweet Chilli}

5 from 2 votes

Easy Crispy Shredded Beef Recipe {With Sweet Chilli}

Is shredded beef one of your Chinese favourites? If so, then you'll love this crispy chilli beef recipe! It's made with fried strips of beef with a crispy coating, then tossed in a sweet chilli delicious sauce.

Prep Time10

Cook Time19

Total Time29

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Keyword: beef, chilli, chinese, crispy beef, fakeaway

Servings: people

Calories: 427kcal

Author: Vikkie Lee

Equipment

Ingredients

255 g Rump steak (1 steak about 9oz), thinly cut into strips
60 g Cornflour (½ cup)
5 tablespoon Vegetable oil (65ml) Hold back 1 tablespoon for stir frying
1 small Red pepper sliced
1 Red chilli sliced
2 cloves Garlic
½ tablespoon Ginger freshly grated, or ginger paste
3 tablespoon Rice wine vinegar (40ml)
3 tablespoon Light soy sauce (40ml)
1.5 tablespoon Sweet chilli sauce
3 tablespoon Tomato ketchup (50g) Or tomato puree
1 large Egg
¼ teaspoon Salt
¼ teaspoon Ground black pepper or white pepper
1 Onion Sliced
2 tablespoon Honey

Garnish

2 Spring onions (scallions), sliced
½ teaspoon Sesame seed oil
1 teaspoon Sesame seeds (optional)

Instructions

Place your steak in the freezer for 1 hour to firm up a bit, then thinly slice with a sharp knife while against the grain.
Add the beef slices in a large bowl with the seasoning, egg, and cornflour, then give it a good mix.
Hold back 1 tablespoon of oil for stir-frying later, then pour the rest of the oil into a large frying pan and heat up.
Shallow fry the beef in batches to give them enough space in the pan. Fry both sides until crispy, then place on some kitchen roll while frying the rest of the beef.
In a clean wok, add the remaining oil and fry the onions and red pepper for 2-3 minutes.
Add the garlic, red chillies, and ginger, then fry for a further minute while stirring.
In a small bowl, mix together the remaining wet ingredients and stir until smooth.
Then pour into the pan and stir while cooking until thickened.
Add the crispy beef back into the large pot, and heat through while stirring.

Video

Notes

- If using caster sugar instead of honey, add 1 tablespoon water or more to create enough sauce to coat the beef at the end
- For a milder taste, remove the seeds from the chili peppers if using

- To slice the beef thinly and evenly, you can freeze for 1 hour before cutting so that it's firmer and easier to slice while also cutting against the grain of the meat

- To make the beef crispy and tender, fry it in small batches and avoid overcrowding the pan. This will prevent the beef from sticking to each other and losing its crispiness

- While cooking in batches, drain the excess oil on a paper towel after frying to prevent a soggy crumb

- To make the sauce smooth and glossy, you can whisk the sauce ingredients well before adding them to the pan

- If you want extra flavour to the crispy beef, add ½ teaspoon Chinese five spice to the cornflour

Nutrition