Crispy Shredded Chilli Beef (Takeaway Style). Crispy Chilli Beef is a fried shredded beef steak tossed in sweet, spicy and savoury homemade sweet sauce. This recipe is a popular Chinese takeaway style shredded beef strips with a delicious sweet chilli kick. You will be amazed by how quick and easy to make at home with simple ingredients! Crispy Shredded Chilli Beef (Takeaway Style)

You can cook Crispy Shredded Chilli Beef (Takeaway Style) using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Crispy Shredded Chilli Beef (Takeaway Style)
  1. Prepare of For The Beef:.
  2. Prepare 200 g of beef medallion steak,.
  3. Prepare 1 of baking tray of potato starch or cornflour, (around 6-7 tbsp),.
  4. Prepare 2 of medium eggs, beaten,.
  5. Prepare 1 tbsp of cornflour (for slurry),.
  6. You need of Around 350ml cold water,.
  7. It’s of For The Sweet Chilli Sauce:.
  8. It’s 4 tbsp of low sugar ketchup,.
  9. It’s 2 tbsp of organic runny honey or honey alternative,.
  10. It’s 2 tbsp of light soy sauce,.
  11. You need 2 tbsp of white wine vinegar,.
  12. It’s 1 tbsp of HP brown sauce,.
  13. Prepare 1 tsp of ginger pureé paste, or a thumb fresh ginger, chopped,.
  14. It’s 1 clove of garlic, crushed,.
  15. You need 1 pinch of salt.
  16. It’s of Other Ingredients:.
  17. Prepare 1 of medium carrot, cut into long very thin batons,.
  18. It’s 1/2 of a small onion cut into very thin strips,.
  19. You need 3 of spring onions cut long lengthways,.
  20. You need 1-2 of fresh Birdseye red chillies, seeds in, cut into fine rings,.
  21. It’s 1 tsp of MSG (optional).
  22. Prepare of Vegetable or Sunflower cooking oil.
  23. Prepare of Serving suggestions:.
  24. You need of Egg noodles,.
  25. Prepare of Egg fried or steamed rice.

This recipe is so quick it takes less time than you would spend ordering and waiting for delivery. My recipe for Crispy Chilli Beef requires two pans and hardly any patience. Remove and drain on a wire rack or a plate lined with kitchen paper. There are so many things you can change with in this Chinese chilli beef recipe to mix it up.

Crispy Shredded Chilli Beef (Takeaway Style) step by step

  1. Make a slurry (no lumps), of cold water and 1 tbsp cornflour in a bowl. Set aside. Take the beef steak. Trim off any fat. Take a piece of cling film and lay it over the beef. Using a rolling pin smash the beef out nice and thin, (unless it's already a very thin cut). This makes the meat go further and also partially tenderises it. Now using a really sharp knife, and cutting against the grain of the meat, slice the steak into really thin long strips, around 3-4mm wide..

  2. Place the thin beef strips into the cornflour slurry and leave to sit at room temperature, or if you'd like in a fridge for an hour. This removes the blood from the beef and makes it really soft and tender..

  3. Once the hour has passed, remove the beef and set upon some kitchen towel to remove any excess water. Dredge the beef into the beaten egg, then place onto the tray scattered with the cornflour until evenly coated. I'd recommend not using your hands for this but using a couple of forks to toss the strips in the cornflour/potato starch, otherwise it'll get very messy as it'll clump into your hands!.

  4. Heat some oil up in a wok until hot (around 1 cm deep, enough for shallow frying). Once really hot place the beef strips in to shallow fry. You may need to do this in two batches. Replenish the cooking oil if needed between batches. As the beef fries, make up the sweet chilli sauce by combining all the ingredients listed on the sauce section of the recipe. Stir until no lumps are seen..

  5. Once the beef is done, lay it on kitchen towel to remove any excess oil. Discard any random small chunks of batter from the beef. Next discard the tainted oil from the wok carefully. Leave enough oil to coat the wok. Add in the carrots and onion strips and stir fry for a couple of minutes then add in the red chillies and spring onion plus the MSG. Stir fry whilst moving the ingredients around the wok quickly for about 30-40 seconds..

  6. Add the sauce to the wok and allow it to reduce down for about 30-60 seconds until nice and thick. Add the crispy beef strips back into the wok and toss everything together until evenly coated in the sauce. Do this very quickly so the beef remains as crispy as possible. Note: potato starch usually gives a crunchier finish than cornflour as a coating but can be tricky to get hold of..

  7. Serve up and enjoy with your choice of side(s)! :).

You can use beef strips to make crispy shredded beef, adjusting the frying time for a small piece of meat. You can also mix up the vegetables you use, and it is a great way to use up some sorry looking vegetables in the bottom of your fridge. Place on some tissue to soak up the excess oil and set a aside. Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes.