No more Chinese takeaway; make this crispy chilli beef at home with simple ingredients. Crispy strips of beef are cooked in sweet chilli sauce. Quick, simple and easy to make!
In a medium-sized frying pan, heat the olive oil then add the beef on a high heat and cook for about 5-7 minutes until it becomes brown. Then put the beef in a plate and set aside.
In the same pan add ginger, onion, tomato paste, brown sugar, soy sauce and all the spices, stir.
Add the cornstarch in the water and stir well then add to the previous mixture.
On medium heat, put the sauce for 2 minutes then add the beef, stir then lower the heat and leave the beef to simmer for 20-25 minutes or until the beef is fully cooked and the sauce thickens.
Notes
Use tender steak cutsfor this recipe; I used sirloin; you may also use tenderloin, rib-eye or rump steak and make sure to cut the steak into thin slices.
If you like this dish with more sauce to serve over rice or noodles, you can double or triple the sauce ingredients.
Variations
Garnish your dish with some sesame seeds or fresh parsley.
You can use vegetable oil, sesame oil or peanut oil instead of olive oil.
Add in half a teaspoon of rice vinegar or apple cider vinegar if you like to have a little bit of tangy sauce.
Use tomato ketchup instead of tomato paste.
To get a spicy sauce, add in 1-2 chopped red chillies.
To store: Keep the beef leftovers in a well-sealed container in the fridge for 3-4 days.To freeze: You can also freeze this dish for 1-2 months; reheat it in a large frying pan on the stove or in the. Microwave for a few seconds.