There are few things more satisfying than a giant bowl of crispy chilli beef. Sweet, spicy, tangy, and with the most satisfying crunch. It’s a takeaway favourite for a reason and it’s actually pretty simple to do at home!
In this recipe I’ll run you through the process from start to finish. The right type of beef to use, how to achieve the perfect crispy coating and what you need for a sweet, tangy and luscious sauce. It’s one of my favourites and I find it impossible to stop eating when it’s glistening on the table in all it’s glory.
A couple of things before we start:
Choose your beef wisely: A well-marbled cut of beef provides for both flavour and proper texture. Nothing too lean but nothing too fatty. It’s all about balance.
Freezing trick: Freezing the beef first will allow you to slice thin, even strips that are all totally uniform.
The crisp factor: The secret to an ultra crisp texture is a two-step coating process + frying at the right temperature. This is what will allow your beef to stay crispy even after being tossed in the sauce.
Don’t drown it: Toss the beef quickly in the sauce just before serving to keep things crispy.
Enough talking, let’s jump right into it.
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