Classic Crispy Chilli Beef

Ingredients

• Beef sirloin or flank steak400g
• Cornstarch100g
• Soy sauce4 tbsp
• Rice vinegar2 tbsp
• Sesame oil1 tbsp
• Chilli bean paste (Doubanjiang)2 tbsp
• Garlic3 cloves, minced
• Ginger1 tbsp, grated
• Dried red chillies5-10, depending on heat preference
• Spring onions3, chopped
• Vegetable oil for frying500ml
• Sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Water2 tbsp

Steps

1. 1

   Slice the beef thinly against the grain. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tsp rice vinegar, and a pinch of black pepper. Let it marinate for 15 minutes.

2. 2

   In a separate bowl, mix the cornstarch with the marinated beef until evenly coated. This will form the crispy coating.

3. 3

   Heat the vegetable oil in a wok or deep pan over medium-high heat. Carefully add the coated beef in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

4. 4

   Drain most of the oil from the wok, leaving about 1 tbsp. Add the minced garlic, grated ginger, and dried red chillies. Stir-fry for about 30 seconds until fragrant.

5. 5

   Add the chilli bean paste and stir-fry for another minute.

6. 6

   In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, sugar, and 2 tbsp water to create the sauce.

7. 7

   Pour the sauce into the wok with the aromatics. Bring to a simmer and cook for 1-2 minutes until slightly thickened.

8. 8

   Return the crispy beef to the wok. Toss quickly to coat the beef evenly with the sauce. Stir in most of the chopped spring onions.

9. 9

   Serve immediately, garnished with the remaining spring onions and extra dried chillies if desired.