Crispy chilli beef. Place on some tissue to soak up the excess oil and set a aside. Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. This quick and easy recipe from Chef Jeremy Pang for succulent, deep-fried beef steak in chilli sauce makes the perfect Chinese fakeaway.

It's an easy fried beef dish with a sweet Asian sauce that pairs perfectly with lots of veggies! But crispy pieces of beef strips covered in a Chinese. Deep fried beef strips tossed in very light sweet, spicy and savoury seasoning sauce. You can have Crispy chilli beef using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crispy chilli beef

You need 400 g of thinly sliced beef.
You need 1 of chilli chopped finally.
Prepare 2 tablespoons of cornflour.
You need 1 head of broccoli chopped.
It's 5 of spring onions sliced lengthways.
You need 1 teaspoon of ground ginger.
Prepare 5 tablespoons of soy sauce dark.

I am sharing our family favourite recipe you can easily make at home. Sweet chilli flavour is added to the classic crispy shredded beef. You will amazed by how quick and delicious this dish turn out. Take half the beef strips and toss them with the corn flour.

Crispy chilli beef instructions

Toss the meat in the corn flour until it's evenly coated then fry off and seal in a very hot wok or large frying pan when done. I put my strips of beef on a basket in the halogen oven for 10 minutes on a high heat to let it crisp up a little.
In the same pan add the ginger garlic and chilli and scraping up all the bits from the meat for about a minute or two.
Add the spring onions and the broccoli and the soy sauce until the sizes starts to bubble stirring all the time.
Add the beef to the pan and stay for a few more minutes until everything is evenly coated and cooked.
I serve wine with simple egg noodles.
Enjoy.

Then carefully add the beef strips into the hot oil. Drain on paper towel and repeat with the remaining beef and corn flour. Add the soy sauce, dark sweet soy sauce. Heat peanut oil in a large stockpot or Dutch oven over medium heat. Deep fried strips of flank steak, sauteed with onion and red pepper in a spicy but sweet soy sauce.