Crispy Chilli Beef
This Crispy Chilli Beef recipe is a healthier version of the classic Chinese takeout dish made with crispy strips of beef tossed in a sweet, spicy, and tangy sauce. It’s ready in just 30 minutes and tastes even better than restaurant takeout.
Servings: 4 people
Ingredients
- 1 pound Sirloin steak or flank/ skirt steak (500 grams)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1/3 cup arrowroot powder (or corn starch)
- 2 tbsp avocado oil or neutral oil of choice
- 1 tbsp finely chopped ginger
- 2 cloves garlic minced
- 1 yellow onion thinly sliced
- 1 red/yellow or orange bell pepper quartered and then thinly sliced
- 1 bunch spring onions cut into 1 inch pieces
- 2 red fresno chillies thinly sliced
- 2 tbsp tomato paste
- 2 tbsp soy sauce (or coconut aminos or tamari)
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tbsp honey (or 1 medjool date for Whole30)
- 1/4 cup beef stock
Instructions
- Cut the steak into very thin strips against the grain. Place the beef in a bowl, add in the salt, pepper and egg and stir until all of the pieces of beef are well coated. Leave the beef to rest for a few minutes while you chop all of the veggies.
- In a bowl whisk together the tomato paste, soy sauce, vinegar, honey and beef stock.
- Add the arrowroot starch to the beef and stir it around with a fork to ensure all of the pieces are well coated in the starch.
- Place a wok or large skillet on high heat. Add 1 tbsp of oil and once hot add in 1/2 of the strips of beef. Cook them for approximately 2 minutes until golden brown before flipping and cooking on the other side. Once the beef is cooked set it aside on a plate and repeat, with the second portion of meat. Add more oil if the pan is dry.
- Add the ginger and garlic to the pan and cook for 1 minute until fragrant before adding the onion, bell pepper and fresno pepper. Cook for 3-4 minutes until the onion begins to soften and then add in the chopped green onion and sauce, stir and continue to cook for another 2 minutes before returning the beef to the pan. Toss the beef to ensure its coated in the sauce and warmed through before serving.