Crispy Chilli Beef

Name: Crispy Chilli Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Sichuan Chinese
Ingredients: 450g lean beef strips (sirloin or rump) (one pack); 3 tbsp cornflour; 3 tbsp groundnut or sunflower oil (for frying); 2 red peppers, sliced; 6 spring onions, cut into lengths; 3 cloves garlic, finely chopped; 20g fresh ginger, grated (thumb-sized piece); 2 red chillies, sliced; 2 tbsp light soy sauce; 2 tbsp rice vinegar; 2 tbsp tomato ketchup; 1 tbsp honey; 1 tbsp caster sugar; ½ tsp dried chilli flakes

The takeaway favourite without the batter or the sugar-heavy sauce. Lean beef strips get a light cornflour dusting and a hard shallow-fry so the edges crisp properly, then a chilli, garlic and ginger sauce clings sticky rather than drowning it. Peppers and spring onion keep their bite at the end, and it stays genuinely hot.

Serves: 3
Prep: 20min
Cook: 15min
Total: 35min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure

Per serving

Calories: 583kcal
Protein: 31.8g
Carbs: 39.2g
Fat: 33.3g
Fibre: 2.8g

Ingredients

MetricUS

For 3 servings · MetricUS

450glean beef strips (sirloin or rump)one pack
3 tbspcornflour
3 tbspgroundnut or sunflower oilfor frying
2red peppers, sliced
6spring onions, cut into lengths
3 clovesgarlic, finely chopped
20gfresh ginger, gratedthumb-sized piece
2red chillies, sliced
2 tbsplight soy sauce
2 tbsprice vinegar
2 tbsptomato ketchup
1 tbsphoney
1 tbspcaster sugar
½ tspdried chilli flakes

1 lbbeef sirloin stir-fry stripsone pack
3 tbspcornstarch
3 tbsppeanut or vegetable oilfor frying
2red bell peppers, sliced
6scallions, cut into lengths
3 clovesgarlic, finely chopped
1 tbspfresh ginger, gratedthumb-sized piece
2red chiles, sliced
2 tbspsoy sauce
2 tbsprice vinegar
2 tbspketchup
1 tbsphoney
1 tbspgranulated sugar
½ tspred pepper flakes

Method

Prep the beef.
Pat the beef strips dry with kitchen paper; dry beef crisps and wet beef steams.
Toss the beef in the cornflour until every strip is lightly coated.
Shake off the excess.
Make the sauce.
Stir the soy sauce, rice vinegar, ketchup, honey, sugar and chilli flakes together in a small bowl.
Set the sauce aside.
Fry the beef.
Heat the oil in a large frying pan or wok over high heat until it shimmers.
Fry the beef in two batches so the pan stays hot.
Spread the strips out, leave them for a minute to crisp, then turn.
Three to four minutes a batch.
Lift onto a plate.
Cook the vegetables and aromatics.
Pour off all but a tablespoon of oil.
Add the peppers and fry hard for two minutes, keeping them moving.
They should char at the edges and stay firm.
Add the garlic, ginger and fresh chillies.
Stir for thirty seconds until they smell strong.
Finish the dish.
Pour in the sauce and let it bubble for a minute until it thickens and turns glossy.
Return the beef and add the spring onions.
Toss for one minute so everything takes on the sauce and the beef stays crisp.
Serve straight away, split across three plates.

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Crispy Chilli Beef

Ingredients

Method

Prep the beef.

Make the sauce.

Fry the beef.

Cook the vegetables and aromatics.

Finish the dish.

Add this recipe to your meal plan for the week.