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Serves
US | Metric
Ingredients
Beef
  • 2 Large rump steaks
  • 100 g Cornflour
  • 100 g Riceflour
  • 1 tbsp Salt & pepper seasoning
  • 1 tsp Salt, pepper, Chinese five spice and brown sugar as an alternative for the seasoning
  • 1 Egg
Sweet Chilli Sauce
  • 150 ml Cider vinegar
  • 150 ml Water
  • 2 tbsps Rice wine
  • 100 g Caster sugar
  • 100 g Red pickled jalapeños
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tsps Cornflour mixed with splash of water
  • 1 tbsp Soy sauce
Sweet Chilli Crispy Beef Sweet Chilli Crispy Beef
Sweet Chilli Crispy Beef

One of my favourite Chinese takeouts. This version blows your local takeaway out the water with a super delicious homemade sweet chilli sauce you can also bottle and keep in the fridge

Prep 45 minutes
Total 1 hour 15 minutes

Put your steaks in the freezer for 30 minutes. This helps you slice them into thin strips. Lightly whisk the egg in a bowl and mix together the flours and seasoning in another, then slice your steak. Heat oil in a pan or heat your fryer. In batches, dip the slices in the egg and shake off any excess then into the flour doing the same. Fry until golden and crispy. Let these rest on some kitchen paper when done.


For the sauce, simply mix the ingredients in a pan apart from the cornflour mix. Bring to a boil, simmer for 5 minutes and then add the cornflour water mix. Cook for a further 5 minutes constantly stirring until thickened. To get a real red look you can also add a couple of drops of red food colouring.


Toss the crispy beef in the sauce and serve with rice.

Sweet Chilli Crispy Beef Sweet Chilli Crispy Beef
Sweet Chilli Crispy Beef

One of my favourite Chinese takeouts. This version blows your local takeaway out the water with a super delicious homemade sweet chilli sauce you can also bottle and keep in the fridge

favorite
print
like
Prep 45 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
Beef
  • 2 Large rump steaks
  • 100 g Cornflour
  • 100 g Riceflour
  • 1 tbsp Salt & pepper seasoning
  • 1 tsp Salt, pepper, Chinese five spice and brown sugar as an alternative for the seasoning
  • 1 Egg
Sweet Chilli Sauce
  • 150 ml Cider vinegar
  • 150 ml Water
  • 2 tbsps Rice wine
  • 100 g Caster sugar
  • 100 g Red pickled jalapeños
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 2 tsps Cornflour mixed with splash of water
  • 1 tbsp Soy sauce

Put your steaks in the freezer for 30 minutes. This helps you slice them into thin strips. Lightly whisk the egg in a bowl and mix together the flours and seasoning in another, then slice your steak. Heat oil in a pan or heat your fryer. In batches, dip the slices in the egg and shake off any excess then into the flour doing the same. Fry until golden and crispy. Let these rest on some kitchen paper when done.


For the sauce, simply mix the ingredients in a pan apart from the cornflour mix. Bring to a boil, simmer for 5 minutes and then add the cornflour water mix. Cook for a further 5 minutes constantly stirring until thickened. To get a real red look you can also add a couple of drops of red food colouring.


Toss the crispy beef in the sauce and serve with rice.