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Serves
US | Metric
Ingredients
For The Beef
  • 180 g Rump Steaks x2, sliced into 3mm strips
  • 400 g Cornflour, seasoned with salt and pepper
  • Thumb size piece of Ginger, finely sliced
  • 4 Garlic cloves, thinly sliced
  • 3 Birdseye Chillies, thinly sliced
  • Handful of Coriander, torn
  • Vegetable oil, for frying
For the Marinade
  • 2 tbsps Sesame Oil
  • 2 tsps Brown Sugar
  • 2 tbsps Light Soy Sauce
  • 1 Large egg
The Sauce
  • 1 tbsp Dark Soy Sauce
  • 4 tbsps Ketchup
  • 6 tbsps Rice Wine Vinegar
  • 3 tbsps Honey
  • 1 Spring Onion, thinly sliced
  • Handful of Sesame Seeds, for garnish
Crispy Chilli Beef Crispy Chilli Beef

Crispy Chilli Beef

A favourite choice when ordering a Chinese Takeaway...so why not try your own Fakeaway?? If anything I found this tastier, its super easy to do too and still feels like a treat!

Prep 20 minutes
Total 45 minutes
  1. Start by putting the ginger, chilli and garlic in a bowl together and set aside for later.
  2. In a separate bowl, mix all of the marinade ingredients together and set aside. Slice your rump steaks into strips (or as thin as you can!) and place into the marinade, massaging the beef to ensure every piece is coated in the sauce; this is a quick marinade so only needs around 30mins. Next to the marinating meat, set a large bowl with the cornflour in, along with a pinch of salt and pepper. Take a heavy bottomed deep saucepan/wok and pour in the oil until a third of it is full, set on a meduim-high heat.
  3. Whilst you are waiting for the oil to heat up, mix all the ingredients for the final sauce in a bowl, making sure the honey is totally dissolved. Then set aside to use once the beef is cooked.
  4. Back to the beef; you need to ensure the oil is at around 180℃ unless you have a thermometer, take a wooden skewer and place the tip into the oil, if it begins to sizzle it is at the right temperature. Take a handful of the beef strips from the marinade and dunk into the cornflour, then massage the meat into the flour. It will stick together at first and be quite clumpy but the more you rub the flour into each piece, they will eventually separate and will become individual pieces. Shake off any excess flour and carefully place into the hot oil - please be careful and use tongs! Fry for 1 minute then remove with a slotted spoon and place on some kitchen paper to drain. Do this in batches because you don't want to overcrowd the pan and reduce the temperature of the oil! Continue to do this until every piece is cooked and discard the marinade. Place in a warm oven whilst you finish the sauce to dress the meat in.
  5. In a separate frying pan/wok, heat a tablespoon of oil until the pan is smoking, add in the bowl of chilli, garlic and ginger you set aside at the beginning, fry until fragrant then pour in the sauce mixture and bring to the boil to reduce and thicken slightly. Turn off the heat and tip in the fried beef, toss to ensure every piece is coated. Serve immediately on a big platter, scatter over the sliced spring onions and sesame seeds then finish with some torn coriander leaves.
  6. I like to serve mine with some steamed Jasmine rice and stir fried greens but this can be had with noodles, on its own to pick at or whatever you like!
Crispy Chilli Beef Crispy Chilli Beef

Crispy Chilli Beef

A favourite choice when ordering a Chinese Takeaway...so why not try your own Fakeaway?? If anything I found this tastier, its super easy to do too and still feels like a treat!

favorite
print
like
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For The Beef
  • 180 g Rump Steaks x2, sliced into 3mm strips
  • 400 g Cornflour, seasoned with salt and pepper
  • Thumb size piece of Ginger, finely sliced
  • 4 Garlic cloves, thinly sliced
  • 3 Birdseye Chillies, thinly sliced
  • Handful of Coriander, torn
  • Vegetable oil, for frying
For the Marinade
  • 2 tbsps Sesame Oil
  • 2 tsps Brown Sugar
  • 2 tbsps Light Soy Sauce
  • 1 Large egg
The Sauce
  • 1 tbsp Dark Soy Sauce
  • 4 tbsps Ketchup
  • 6 tbsps Rice Wine Vinegar
  • 3 tbsps Honey
  • 1 Spring Onion, thinly sliced
  • Handful of Sesame Seeds, for garnish

  1. Start by putting the ginger, chilli and garlic in a bowl together and set aside for later.
  2. In a separate bowl, mix all of the marinade ingredients together and set aside. Slice your rump steaks into strips (or as thin as you can!) and place into the marinade, massaging the beef to ensure every piece is coated in the sauce; this is a quick marinade so only needs around 30mins. Next to the marinating meat, set a large bowl with the cornflour in, along with a pinch of salt and pepper. Take a heavy bottomed deep saucepan/wok and pour in the oil until a third of it is full, set on a meduim-high heat.
  3. Whilst you are waiting for the oil to heat up, mix all the ingredients for the final sauce in a bowl, making sure the honey is totally dissolved. Then set aside to use once the beef is cooked.
  4. Back to the beef; you need to ensure the oil is at around 180℃ unless you have a thermometer, take a wooden skewer and place the tip into the oil, if it begins to sizzle it is at the right temperature. Take a handful of the beef strips from the marinade and dunk into the cornflour, then massage the meat into the flour. It will stick together at first and be quite clumpy but the more you rub the flour into each piece, they will eventually separate and will become individual pieces. Shake off any excess flour and carefully place into the hot oil - please be careful and use tongs! Fry for 1 minute then remove with a slotted spoon and place on some kitchen paper to drain. Do this in batches because you don't want to overcrowd the pan and reduce the temperature of the oil! Continue to do this until every piece is cooked and discard the marinade. Place in a warm oven whilst you finish the sauce to dress the meat in.
  5. In a separate frying pan/wok, heat a tablespoon of oil until the pan is smoking, add in the bowl of chilli, garlic and ginger you set aside at the beginning, fry until fragrant then pour in the sauce mixture and bring to the boil to reduce and thicken slightly. Turn off the heat and tip in the fried beef, toss to ensure every piece is coated. Serve immediately on a big platter, scatter over the sliced spring onions and sesame seeds then finish with some torn coriander leaves.
  6. I like to serve mine with some steamed Jasmine rice and stir fried greens but this can be had with noodles, on its own to pick at or whatever you like!