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Crispy Shredded Chilli Beef

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Total Time

25 minutes

Prep Time

5 minutes

Cook Time

20 minutes

Feeds

2

Our fiery crispy shredded chilli beef is a combination of sweet and spicy, an explosion of flavours as soon as it hits your taste buds.

Ingredients

  • 250g beef rump or 250g beef rump strips
  • Vegetable oil
  • For the coating:
  • 1 egg
  • Corn flour
  • 5g cracked black pepper
  • 5g garlic powder
  • Pinch of Chinese 5 spice
  • Table salt
  • For the stir fried vegetables
  • 1 red pepper - diced
  • 1 red onion - diced
  • 4 cloves of garlic - sliced
  • 2 red chillies - sliced
  • 20g ginger - sliced
  • For the sauce
  • 40g ketchup
  • 40g sriracha
  • 20g dark soy
  • 15g sugar
  • 20g rice vinegar
  • 20g clove of minced garlic
  • 20g minced ginger
  • For garnish
  • 1 bunch of spring onion - sliced
  • 1 red chilli - sliced
  • A few coriander sprigs

For The Sauce:

  • 40g ketchup
  • 40g sriracha
  • 20g dark soy
  • 15g sugar
  • 20g rice vinegar
  • 20g clove minced garlic
  • 20g minced ginger


1

Season the sliced beef with black pepper. Beat the egg in a separate bowl then pour over the seasoned beef and mix through.

2

In another bowl, mix the corn flour with the Chinese five spice, garlic powder and a pinch of table salt, then set to one side.

3

To make the sauce, combine all the wet ingredients together, along with the ginger, garlic, sugar and soy. Adjust with more vinegar or sriracha to taste.

4

Fill a large pan or wok about a third full of vegetable oil, heat to 180 °C.

5

Coat the marinated beef strips in the seasoned corn flour and shake off any excess egg - you just need enough to help the flour stick. Mix well with the flour then dust off any excess.

6

Fry the strips in two batches (this stops the oil from cooling down too much). Gently place the strips into the oil to avoid any hot splashes. Keep the strips moving whilst cooking to ensure that they don’t stick together. Fry until golden and crispy. Carefully remove from the oil and place onto a paper towel to soak up any excess oil.

7

Put a wok on high heat with a drizzle of oil. Once the oil starts to smoke, add the diced peppers, carrot and onions and fry for 2-3 minutes. Add the sliced garlic and ginger and cook for another minute. Once fragrant, toss in the crispy shredded beef and stir through the chili sauce.

8

Once everything is fully incorporated, transfer to a serving plate and garnish with the sliced chilli, spring onion and coriander sprigs. Serve with steamed rice and be prepared for a flavour explosion!

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Ingredients

  • 250g beef rump or 250g beef rump strips
  • Vegetable oil
  • For the coating:
  • 1 egg
  • Corn flour
  • 5g cracked black pepper
  • 5g garlic powder
  • Pinch of Chinese 5 spice
  • Table salt
  • For the stir fried vegetables
  • 1 red pepper - diced
  • 1 red onion - diced
  • 4 cloves of garlic - sliced
  • 2 red chillies - sliced
  • 20g ginger - sliced
  • For the sauce
  • 40g ketchup
  • 40g sriracha
  • 20g dark soy
  • 15g sugar
  • 20g rice vinegar
  • 20g clove of minced garlic
  • 20g minced ginger
  • For garnish
  • 1 bunch of spring onion - sliced
  • 1 red chilli - sliced
  • A few coriander sprigs

For The Sauce:

  • 40g ketchup
  • 40g sriracha
  • 20g dark soy
  • 15g sugar
  • 20g rice vinegar
  • 20g clove minced garlic
  • 20g minced ginger

For The Sauce:

  • 40g ketchup
  • 40g sriracha
  • 20g dark soy
  • 15g sugar
  • 20g rice vinegar
  • 20g clove minced garlic
  • 20g minced ginger
...

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