Crispy beef with egg fried rice

[jcallaghan]

This one has taken me a while to perfect. The trick for me has been getting a professional steel wok and cooking the beef in batches in hot oil for long enough. My previous wok was cast iron and impossible to wok toss due the weight of it.

It's always been one of my favourites when ordering Chinese takeout but this version of the recipe leaves me feeling less stodgy and wanting more!

• Serves: 2 servings
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Ingredients

Egg Fried Rice

• Day-old cooked rice (100g per person)
• Egg, whisked in a bowl (one egg per person)
• 1 tbsp sesame oil
• 1 tbsp soy sauce

Beef

• Oil, for frying
• Sirloin steak, cut into thin strips (freeze the steak ahead of cutting to make it easier to cut into thin strips)
• Cornflour, the more cornflour you use the better the coating you'll get on the beef
• Seasoning, to taste

Sauce

• 1 tbsp soy sauce
• 6 tbsp black rice vinegar
• 4 tbsp honey
• 4 tbsp ketchup
• 1 tsp sesame oil
• 1 tbsp sugar
• 1 tsp sesame seeds, to garnish

Toppings

• 2 tbsp fresh ginger, minced or chopped finely
• 3 garlic cloves, minced or chopped finely
• 3-4 spring onions, chopped finely
• 1-2 red chilli, sliced finely
• 1 tbsp sesame oil
• 1 tbsp soy sauce

Method

1. Heat the oil, aim for 180°C.
2. Prep all the ingredients and form a wok clock plate.
3. Add the salt and pepper seasoning to the cornflour.
4. Add the beef strips to the cornflour and mix around until well coated.
5. Fry the beef strips for 1-2 minutes.
6. Remove the beef from the oil and place it on a kitchen towel to remove excess oil.
7. Allow the oil to heat up again for a second fry.
8. Add the beef strips to the hot oil for a further 2 minutes again. Remove and place onto a fresh paper towel.
9. In a hot wok, add a dash of sesame oil and the egg shortly after.
10. Allow the egg to cook slightly before moving up the side of the work.
11. Add the rice to the work, then shortly after, add some soy sauce and sesame oil.
12. Mix together and allow the rice to fry. It should start to jump in the work once ready.
13. Serve the rice into bowls before heating the wok.
14. In a hot wok, add the toppings and cook for a minute before adding the sesame oil and soy sauce mix to the wok.
15. Add the cooked beef and mix it together.
16. Slowly add more of the sauce while wok tossing.
17. Keep adding the sauce until the beef is well glazed but not overglazed.
18. Serve the beef on top of the rice and finish with a few sesame seeds.

Pictures

Reference

• Easy Crispy Chilli Beef Recipe - Wok Wednesdays - School of Wok
• Crispy Chilli Beef - School of Wok

[jcallaghan]

View Recipe

Ingredients

• 500g thin cut steak - thinly sliced against the grain
• 6 tbsp cornflour
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1 red chilli - thinly sliced
• 6 spring onions - sliced
• 2 cloves of garlic - crushed
• Thumb-sized piece of ginger - cut as finely as possible
• 180ml orange juice
• Juice of 1/2 a lemon
• 6 tbsp gluten and wheat free sweet chilli sauce
• 1 tbsp gluten and wheat free soy sauce
• 1 tbsp water
• 1 1/2 tsp toasted sesame seeds

Method

1. Place the beef in a bowl with the cornflour and salt.
2. Heat the oil in a wok or large frying pan until hot and add the beef and fry until golden and crisp.
3. With a slotted spoon, scoop out the beef and drain on a plate covered with kitchen paper. Pour away all but 1 tbsp of the oil.
4. Stir fry the chilli, the spring onions, garlic and ginger for around 2-3 minutes until starting to soften. Add in the orange juice, lemon juice, chilli sauce, soy sauce and water and bubble over a high heat for a few minutes. You want a thick glossy sauce that will coat the back of a spoon.
5. Add the beef back to the pan and mix through until it is well coated. Serve the crispy chilli beef with rice noodles or rice and scatter with the toasted sesame seeds.

Gluten Wheat Free

Gluten & Wheat Free - Crispy Chilli Beef

Crispy Chilli Beef - Make this ever-popular takeaway dish at home and amaze your guests at how authentic it tastes. Serve it with either rice noodles or rice for a flavoursome dish that is sure to impress.

[jcallaghan]

View Recipe

Ingredients

500g rump steak, thin strips
6 tbsp cornflour
1/2 tsp salt
3 tbsp vegetable oil
1 1/2 tsp toasted sesame seeds

Sauce

180ml orange juice
1/2 juice from a lemon
6 tbsp sweet chilli sauce
1 tsp hot chilli sauce
1 tbsp light soy sauce
1 tbsp water

Method

1. Put all of the sauce ingredients into a saucepan, bring to a boil, then leave on a simmer to thicken whilst the beef is being cooked.
2. In a large oven tray or a bowl, toss the beef strips through the cornflour and salt. Use your hands and give the beef a few squeezes to make sure that the cornflour is tightly packed on.
3. Heat the oil in a frying pan over a high heat, then add the beef and fry for a few minutes until golden and crispy. You may find it easier to do this in two batches, before returning the first batch to the pan.
4. By now the sauce should have reduced down to a thick and glossy state that can coat the back of a wooden spoon. If it is still quite thin, turn up the heat and stir continuously to reduce it down. Pour the sauce over the beef strip and toss through to coat every bit of crispy beef.
5. Sprinkle sesame seeds on top an serve with a garnish of cucumber and lots of jasmine rice.

Dumpling Sisters

Crispy Chilli Beef

You’ll be surprised at how easy it is to make this restaurant royalty dish at home

[jcallaghan]

View Recipe

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

Method

1. Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
2. Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
3. Toss together to coat the steak. It will be a sticky mixture.
4. Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
5. 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.
6. 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.
7. 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.
8. Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
9. 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.
10. Add in the sliced onion and cook for 2 minutes until slightly softened.
11. Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
12. 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.
13. Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
14. Serve with Egg fried rice, boiled rice or noodles.

https://www.youtube.com/watch?v=-hju_hgB-VE

Nicky's Kitchen Sanctuary

Crispy Chilli Beef

Crispy Chilli Beef - perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to.

[jcallaghan]

View Recipe

Prep time: 15 min/hr
Cook time: 30 min/hr
Serves: 2 servings

Ingredients

• 200g sirloin or rump steak
• 400g cornflour seasoned with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper
• a thumb-size piece of ginger
• 3 garlic cloves
• 2 fresh bird’s-eye chillies, deseeded
• a large handful of coriander
• vegetable oil, for frying

The Marinade

• 1 teaspoon sesame oil
• A large pinch of granulated sugar
• 1-2 tablespoons light soy sauce
• 1 egg

The Sauce

• 1⁄2 tablespoon dark soy sauce
• 3 tablespoons tomato ketchup
• 6 tablespoons Chinkiang black rice vinegar
• 4 tablespoons honey

Method

Preparation

1. First, peel and finely dice the ginger and garlic, before slicing the chillies into thin rings and placing all together in the same bowl. Remove the leaves of the coriander to be used later as a garnish, and then finely chop the coriander stalks, adding them to the bowl along with the garlic, ginger and chilli.
2. In a separate bowl or ramekin, thoroughly mix all the sauce ingredients together, making sure to dissolve the honey.
3. Now, cut the meat into thin strips roughly 3mm wide and place in a mixing bowl. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated. Set up a large mixing bowl with the seasoned cornflour, and then add the marinated beef. Rub flour into the meat until fully coated; the meat will stick together in clumps at first but will start to separate as you continue to massage it. Once all the meat has completely separated, and you have shaken off any excess flour, it is ready to be fried.

BUILD YOUR WOK CLOCK: place your meat at 12 o’clock, then arrange the bowl of ginger, garlic, chilli, coriander, and the sauce bowl clockwise around your plate.

Cooking

4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
5. Carefully add the marinated meat, making sure to not overfill the wok, and deep-fry until golden brown, about 2–3 minutes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper. (TIP: to get an even crispier finish to your beef, double-fry it! Add the raw marinated beef strips to the oil and deep-fry for the first time for just 30 seconds to 1 minute before draining and removing. Making sure that the oil remains at 180°C, return the beef pieces to the wok and fry again for 2-3 minutes until truly crispy and a deep golden-brown, then remove and drain once more.)
6. In a clean wok, heat 1⁄2 tablespoon of vegetable oil over a high heat until smoking-hot. Add the ginger, garlic, chilli, and coriander, lower the heat to medium and stir-fry for 30 seconds until fragrant.
7. Pour over the sauce mixture and bring to a vigorous boil, then add the crispy meat and give the wok two or three tosses to mix everything together. Spoon into a serving bowl and scatter over the coriander leaves to finish.

Serve immediately.

TIP: Popping your rump steak in the freezer 30 minutes before slicing will harden the meat and make it much easier to cut into even-sized pieces.

https://youtu.be/-W1saae425s

Crispy Chilli Beef

Crispy chilli beef recipe. This quick and easy recipe from Chef Jeremy Pang for succulent, deep-fried beef steak in chilli sauce makes the perfect Chinese fakeaway.

[jcallaghan]

Cook 06/04/2021

[jcallaghan]

https://pinchofnom.com/recipes/crispy-chilli-beef/

Pinch Of Nom

Crispy Chilli Beef - Pinch Of Nom

Here's our slimming friendly version of Crispy Chilli Beef! A delicious fakeaway even if you are calorie counting or following a diet like Weight Watchers.