The Crispiest, Tastiest Crispy Chilli Beef EVER!

Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!

Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce

Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.

• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.

• Toss together to coat the steak. It will be a sticky mixture.

• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.

• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.

• 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, remove the beef from the pan and place it 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, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.

• Add in the sliced onion and cook for 2 minutes until slightly softened.

• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.

• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp 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 Egg fried rice, boiled rice or noodles.

#Fakeaway #CookingShow #Recipe

[Kitchensanctuary]

What's your favourite takeaway dish? I'd love to know!

[laurencebarber]

When I was a trainee chef in London back in 1964 we had a sandwich if we were on early shift. It was a MR fore rib of beef joint, the eye of the joint was cut into thin steaks and placed on a tray then covered with 50% butter & 50% Worcestershire sauce and put in the oven to warm. Doorsteps of bread were lightly toasted and the beef went in the middle of two slices, best sandwich I have ever had :-))

[rajeshsidhu]

As an expat in Hong Kong and despite all the amazing local food here - I crave these local takeaway dishes that I miss from the UK. I made this dish following the recipe and I cannot believe how easy it was to make and just how delicious it was. Can't thank you enough for this recipe - I definitely see this becoming a staple dish when we have guests around!

[pankajevandutta]

I made your Tuscan chicken a while back. More than your food I want affirm the generosity of your spirit in sharing your talents. May you be rewarded many times over🙏🏽

[Super]

OMG I just made this for dinner tonight and it is the BEST thing I have ever made!!! I followed your directions EXACTLY and I surprised myself that it was good! Better than take-out! You are an absolute ⭐️ !!!! Thank you so much.

[stuartparkins]

I think you are doing everything just right. The recipes give specific instructions, the videos are clear and are presented in a genuine and warm manner. Receiving the recipes in a random way encourages me to try new things. If I had to suggest
just one thing it would be meals for the freezer.

[hensonlaura]

I've been cooking 40+ years at home and professionally, and generally loathe most YT "chefs" (term is debatable). But YOU I like. You're not trying to be cutesy, shocking or funny - or engage people emotionally. You are brief, concise & recipes are exactly to my taste. I'm a big fan, & wish you every success. Edit: Thank you for not forcing me to another website to view a written recipe. Often on YT it is evident that viewers are being heavily manipulated and when I am enjoying myself at home, that turns me right off. Kitchen sanctuary is right.

[anthonysedgwick]

Followed this guide twice now and its absolutely gorgeous, to help in between second or third frying of beef strips i place the strips round the top of the bowl as it is all stuck together in a clump its so much quicker taking the strips off the edge rather than faffing around in bottom of bowl.

[draggonsgate]

I made this the first time according to the directions. Second time, I doubled the amount of sauce, since I like a lot of sauce with my meat, and I used Louisiana Hot Sauce in place of the chili pepper. This dish is a keeper!!! YUM! Thank you!!!

[efester]

Cooked this tonight for me and my wife, was really nice. Used a cheaper cut of steak but still good, so imagine it's better with sirloin. Thank you very much

[julianpratt]

Thanks Nicky, tried this last night and it was an absolute winner! Took some of the others advice and I only used 2 tablespoons of the sugar and it was epic. Even re-heated in the microwave next day it was as good as anything we have had delivered! Looking forward to trying more of your recipes! All the best, your new fan in Portsmouth!

[Mike-yxz]

I made this following every step of your recipe. I can honestly say it’s the best crispy beef I’ve ever had. So simple and so nice not having to deep fry. I’ve shared this with all my friends and will definitely be looking at your other dishes. Thank you so much

[markwilhelm]

Made this for my family last It was FANTASTIC! Reduced the sugar to 3, added a teaspoon of baking soda to the beef, a half cup of beer, and some thinly sliced carrot was my late mum's favourite Chinese restaurant dish, and I have been wanting to make it for ages! Thank you so much for making it so easy to

[ciaomarco]

Wow, that was superb. I wanted to give my Wife a break, so I decided to cook your recipe for tonight's evening meal. My Wife helped prep the sauce, chop the onion, chilli, garlic cloves etc, it looked and tasted just like you get in a Chinese restaurant. Thank you for a cracking recipe and video. Managed to find most of the ingredients in the larder, bought the rest. Struggled to find rice vinegar, though. I'll try again. Definately going to make this again. Cheated by buying microwave egg fried rice!! BW from South Somerest

[neilmckinnon]

Nicky, I made this for the first time tonight along with your fried rice recipe. OMG, outstanding. Absolutely delicious, the sauce worked a treat, the sirloin was tender and crispy, the rice light, fluffy and super tasty. Perfect. Thanks for the easy to follow video, really appreciate you taking the time and effort to post. Yum.

[okibelieveyou]

Usually I find recipes need a bit of tweaking but this one worked perfectly the first time. Followed everything to the letter and I don't think I would be able to tell the difference between this and an actual takeaway. Great recipe!

[whoknowsthebowler]

I wish every cooking show was all about the food like this One. Some of them take a couple of hours to fry an Egg.

[luke]

That’s a hell of thumbnail you got there. Very appealing.

[karenkhan]

I just made this .Thank you for sharing
The sauce was delious
The trick is to get the oil really hot I think I will buy a thermometer... has I would off liked it more crispy but I enjoyed it

[aj]

I subscribed to your account a couple of weeks ago. I first made your Beef Bourguignon and it was popular with my kids, then one day I saw your Lancashire hotpot pop up as a suggestion so gave it a go. I added Rosemary as well and browned the lamb in flour and added a spoon later too. I then promptly shared your recipe after we had immense success with my kids. I'm from Wigan and my kids had never had a traditional dish from my neck of the woods. So now it' a firm fave. Planning on the Biryani this week. Thanks for your well explained, simple and short videos. You are now my favourite youtube chef! :)