Crispy Chilli Beef by Nickys Kitchen Sanctuary

Ingredients

• 360g thin-cut sirloin steaks, cut into thin strips
• 1 small egg
• 1 medium onion, peeled and sliced into thin strips
• 1 red chili, finely sliced (seeds discarded for less heat)
• 3 garlic cloves, peeled and minced
• 4 tbsp cornflour (cornstarch)
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree (paste for US)
• 6 tbsp caster sugar (superfine sugar)
• 2 tbsp tomato ketchup
• 2 tbsp sweet chili sauce (Thai-style recommended)
• 4 ½ tbsp sunflower oil, divided
• 1 tsp minced ginger
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp white pepper

Instructions

1. Place the thinly sliced steak strips in a bowl and add the small egg. Mix thoroughly to coat all the steak pieces evenly with egg.
2. Add the cornflour, salt, black pepper, and white pepper to the bowl with the coated steak. Toss everything together until the steak is fully coated in a sticky mixture.
3. Heat 3 tablespoons of the sunflower oil in a large frying pan or wok over high heat until it is very hot. Ensure the pan is sufficiently heated before adding the beef.
4. Working in two batches, carefully add half of the beef strips to the hot oil, spreading them out to form a single layer. Avoid overcrowding the pan to ensure even crisping.
5. Fry the steak for approximately 5-6 minutes until it becomes dark brown and crispy. Minimize stirring to allow a craggly, crispy texture to develop, stirring only 3-4 times during this period.
6. Using a slotted spoon or tongs, remove the crispy beef from the pan and transfer it to a bowl lined with kitchen paper to absorb any excess fat. Repeat this process with the remaining beef batch, adding an additional tablespoon of oil if needed.
7. Once all the beef is cooked and removed, add the remaining ½ tablespoon of sunflower oil to the pan and reduce the heat to medium. Add the sliced onion and cook for 2 minutes until it softens slightly.
8. Stir in the finely chopped red chili, minced ginger, and minced garlic. Continue cooking for 30 seconds while stirring constantly until the aromatics become fragrant.
9. Pour in the rice vinegar, dark soy sauce, tomato puree, caster sugar, tomato ketchup, and sweet chili sauce into the pan. Increase the heat and bring the sauce to a bubble.
10. Allow the sauce to bubble for a couple of minutes, stirring occasionally, until it begins to reduce and thicken slightly to your desired consistency.
11. Return the cooked crispy beef to the pan with the sauce. Toss everything together to coat the beef thoroughly and heat through for 1-2 minutes until the beef is hot.
12. Serve immediately with your choice of rice or noodles for a complete meal.