This is a simple and delicious recipe using mostly store cupboard items. Be warned that there is a lot of spitting oil in the frying stage, so protective apron, gloves and goggles might be wise at this stage of the cooking!
This only takes a few minutes to make, as long as you gather the various ingredients together in advance.
Definitely a meal we’ll be enjoying again!
If you’ve got any questions or spot any errors or omissions in my recipes, please do let me know! If you try it, I’d love your feedback.
Crispy Chilli Beef, 351 calories
Preparation Time: 15
Cooking Time: 10 mins
Calories per serving: 351
Beef Steak – 250g
Eggs, Medium – 1 Egg/54g
Cornflour – 2 Tbsps/30g
Salt – ¼ Tsp/1.25g
Pepper, Black, Freshly Ground – ¼ Tsp/0.5g
Oil, Olive – 2½ Tbsps/37.5ml
Red Chilli Peppers – ¾ Med/33.75g
Spices, Ginger, & Garlic, Cubes, Cofresh – 1 Serving/20g
Vinegar, Rice Wine – 1 Tbsp/15ml
Tomato Puree – 1½ Tbsps/22.5g
Sugar, Caster – 1 Tbsp/12g
Ketchup, Tomato – 2 Tbsps/30g
Sweet Chilli Sauce – 20g
Peppers, Red, Raw – 1 Med/160g
Onions, Spring, Raw – 6 Med/90g
Sauce, Soy, Dark – 2 Tbsps/30g
De-seed and cut the pepper into long strips. Cut the spring onion into bite sized pieces at an angle.
Finely chop the chilli pepper.
Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
Add the 2tbsp cornflour, quarter tsp each of salt and pepper.
Toss together to coat the steak. It will be a sticky mixture.
Heat 2 tbsp of the oil in a large frying pan or wok over a high heat until very hot.
You will probably need to work in two batches, so when the oil is hot, add in half the beef – a strip at a time – and spread it out.
Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
Add a further tablespoon of oil and repeat – cooking the second batch of beef and then placing in the bowl with the first batch.
Once you’ve removed all the beef from the pan, add the remaining half tbsp of oil to the pan and turn the heat down to medium.
Add in the red pepper and cook for 2 minutes until slightly softened.
Add in the spring onions, finely chopped chilli, minced ginger garlic and cook whilst stirring for 30 seconds.
Add the 1 tbsp rice vinegar, 2 tbsp soy sauce, 1.5 tbsp tomato puree, 2 tbsp sugar, 2 tbsp tomato ketchup and the sweet chilli sauce to the pan.
Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
Add the beef back in, give it a stir and heat through for 1-2 minutes until the beef is hot.
Serve with rice or noodles.
Nutrition Data Per Serving
Calories (kcal) 351
Protein (g) 23.8
Carbohydrate (g) 27.8
Fat (g) 16.3
Fibre (g) 1.7
Fruit & Veg 1.2