Crispy Chilli Beef is something I love to eat so, after picking up some extra lean quick fry beef strips in the woopsies aisle of Sainsbury’s the other day, I thought it was about time I came up with my own healthy version of this usually indulgent treat.
The result was more than I hoped for. The beef crisped up like a dream and the sauce was tangy and luxurious, my husband almost licked the bowl after he finished!!
Don’t be put off by the length of the ingredients list here. Most of them are store cupboard essentials and this really is an easy recipe to make. Two important things before you get started – firstly, to get the beef to crisp up you need the pan very hot so it’s best to fry the beef in batches (see the method for more detail on this). Secondly, to make the cooking process really straightforward, it’s best to have everything chopped and mixed before you start. You want to mix the sauce, coat the beef in the flour and spice, have the veggies chopped and have two plates ready and out on the side before you get a pan out the cupboard. That means cooking and assembling the dish will be nice and speedy.
I hope you enjoy this one as much as we did!!
Edit: This recipe was originally scheduled to be posted next weekend but after posting a sneak peak on my Facebook and Instagram pages, I have been inundated with lots of you wanting the recipe for this weekend so, your wish is my command and I have brought the publication forward by a week. Do let me know what you think!!
Crispy Chilli Beef
Serves 4 = 5sp per portion for the stir fry (Flex)
I served this with 50g rice (dried per person) for a total of 10sp per serving
For the beef
400g lean beef strips, I got mine in Sainsbury’s , similar to those in this link
2 tbsp cornflour
2 tsp Chinese 5 Spice
1 tsp sesame oil
For the sauce
2 garlic cloves, peeled and very finely minced
4 tbsp soy sauce
2 tbsp rice wine vinegar (or white wine vinegar)
1 tbsp sriracha (1/2 tbsp if you don’t like it too spicy!)
1/2 tbsp honey
1 tsp Chinese 5 spice
2 tbsp water
¼ tsp ground ginger
For the stir fry
1 onion, finely sliced
1 peppers, deseeded and finely sliced
1 chilli, sliced (if you like it hot, if not, feel free to omit)
2 spring onions, finely chopped
¼ tsp ground ginger
2 limes (one is added to stir fry at end, the other quartered for serving)
Begin by making the stir fry sauce. Pop all the ingredients into a mixing jug, give a good stir and then pop to one side. Easy!
Next pop a couple of pieces of kitchen roll onto a plate, pop the beef onto the kitchen roll and dab away any of the excess water from the surface of the beef. Then pop the beef into a large bowl, add the cornflour and 5 spice and mix everything together until the beef is well coated.
If you are having rice with this, pop it on now.
Then, take a large wok, heat to high and add ¼ tsp of the seasame oil. Once hot add about a third of the beef in one layer and fry for a few minutes until you see one side starting to go nice and crispy. Turn the beef and let it crisp up on all sides then remove from the pan, popping on a plate to one side. Repeat this until you have cooked all the beef. Note – You don’t want to cook the beef all at the same time as you want the pan to stay nice and hot to give you the crispy finish. If you overload the pan the temperature of the pan will drop so you won’t get the effect you are after.
Once all the beef is cooked and on a plate, add the final ¼ tsp of sesame oil to the now empty pan/wok and add the onion, peppers and chilli (if you are having it). Fry for 5-6 minutes until the onions have gone nice and soft and translucent. Remove the onions, peppers and chilli from the pan, popping to one side on another plate.
Finally, add the stir fry sauce to the pan, simmer for a couple of minutes to allow it to reduce and thicken a little and then add all of the beef back to the pan, coating well in the sauce. Once coated add the cooked onions, peppers and chillis to the pan. Add ¼ tsp ground ginger and the juice of 1 lime, toss everything together and then, once everything is coated nicely in the sauce and piping hot, remove from the heat.
Add the rice to a bowl, top with the crispy chilli beef and finish with a sprinkle of spring onions. Serve with a small slice of lime per person.