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Serves
US | Metric
Ingredients
  • 500 g rib eye steak
  • 100 g cornflour
  • 1 tsp salt
  • 200 ml vegetable oil
  • Sprinkle of sesame seeds
Sauce
  • 220 ml orange juice or juice of two oranges
  • ½ orange, zest
  • ½ lemon, juice
  • 100 ml sweet chilli sauce
  • 50 ml clear plum sauce
  • 2 tbsps light soya sauce
Crispy Chilli Beef Crispy Chilli Beef
Crispy Chilli Beef
Crispy Rib Eye in a Spicy and Tangy sauce

The ultimate "Fake"away dish that got a lot of love online when I posted it. One of our favourite Bitish Chinese restaurant staples; sticky, crispy and sweet with a gently tickle of chili heat.

Prep 30 minutes
Total 40 minutes
  1. Begin by putting one steak in between two pieces of cling film and using a rolling pin or something heavy, bash till it is around 1cm thick. Repeat with the other one. This will make your meat go further and help tenderise it too.
  2. Chiffonade the beef by rolling the slices of beef tightly into a cigar. Cut into thin long strips, about 1cm thick.
  3. Unroll the strips onto a tray. Mix with salt and cornflour. Make sure the strips are fully covered with cornflour.
  4. Place sauce ingredients in a mixing bowl and mix well. Pour onto a frying pan and simmer on low for about 10 - 15 mins on medium heat till thick and coats the back of a spoon.
  5. In the meantime, heat a pan or wok with oil till 180℃. To test, sprinkle some cornflour onto oil and it should sizzle immediately to the surface if oil is hot enough.
  6. Place strips into hot oil and fry till very crispy. When you lift the meat out, it shouldn’t flex at all. Do this in small batches. Remove and drain on kitchen paper. Repeat till all the beef has been fried.
  7. When your sauce is ready, place beef into the thickened sauce. Stir fry to coat for 1 min. Turn heat off. Sprinkle with sesame seeds.
  8. Serve with plenty of plain rice


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Crispy Chilli Beef
Crispy Rib Eye in a Spicy and Tangy sauce

The ultimate "Fake"away dish that got a lot of love online when I posted it. One of our favourite Bitish Chinese restaurant staples; sticky, crispy and sweet with a gently tickle of chili heat.

favorite
print
rate
Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 500 g rib eye steak
  • 100 g cornflour
  • 1 tsp salt
  • 200 ml vegetable oil
  • Sprinkle of sesame seeds
Sauce
  • 220 ml orange juice or juice of two oranges
  • ½ orange, zest
  • ½ lemon, juice
  • 100 ml sweet chilli sauce
  • 50 ml clear plum sauce
  • 2 tbsps light soya sauce

  1. Begin by putting one steak in between two pieces of cling film and using a rolling pin or something heavy, bash till it is around 1cm thick. Repeat with the other one. This will make your meat go further and help tenderise it too.
  2. Chiffonade the beef by rolling the slices of beef tightly into a cigar. Cut into thin long strips, about 1cm thick.
  3. Unroll the strips onto a tray. Mix with salt and cornflour. Make sure the strips are fully covered with cornflour.
  4. Place sauce ingredients in a mixing bowl and mix well. Pour onto a frying pan and simmer on low for about 10 - 15 mins on medium heat till thick and coats the back of a spoon.
  5. In the meantime, heat a pan or wok with oil till 180℃. To test, sprinkle some cornflour onto oil and it should sizzle immediately to the surface if oil is hot enough.
  6. Place strips into hot oil and fry till very crispy. When you lift the meat out, it shouldn’t flex at all. Do this in small batches. Remove and drain on kitchen paper. Repeat till all the beef has been fried.
  7. When your sauce is ready, place beef into the thickened sauce. Stir fry to coat for 1 min. Turn heat off. Sprinkle with sesame seeds.
  8. Serve with plenty of plain rice


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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