Crispy Chili Beef Reinvented

Embark on a culinary journey with our Crispy Chili Beef Reinvented, where traditional flavors meet contemporary cooking techniques to create a dish that’s both familiar and refreshingly new. This recipe transforms the beloved classic into a modern masterpiece, featuring succulent strips of sirloin steak enveloped in a crispy coating, then drenched in a harmoniously balanced sauce that sings with notes of sweetness, tang, and a hint of spice. Perfect for those seeking to elevate their dining experience at home, this dish is a testament to the magic that happens when we reimagine the classics. Prepare to dazzle your palate and those of your guests with this exquisite blend of textures and flavors, all coming together in a dish that’s sure to become a new favorite.


  • 360 grams of sirloin steak, thinly sliced (about 3 steaks)
  • 1 small egg
  • 4 tablespoons of cornstarch
  • Salt, to taste (about ¼ teaspoon)
  • Ground black pepper, to taste (about ¼ teaspoon)
  • A pinch of ground white pepper
  • 4.5 tablespoons of sunflower oil, to be used in parts
  • 1 medium-sized onion, cut into slender strips
  • 1 red chili, finely chopped (remove seeds for less heat)
  • 1 teaspoon of ginger, minced
  • 3 cloves of garlic, minced
  • 2 tablespoons of rice vinegar
  • 3 tablespoons of dark soy sauce
  • 2 tablespoons of tomato paste
  • 6 tablespoons of superfine sugar
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of sweet chili sauce
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  1. Prep the Beef: Start by slicing your sirloin steaks into thin strips. This ensures they’ll cook quickly and get that desirable crispy texture.
  2. Marinate: In a bowl, whisk together the egg, cornstarch, salt, and both types of pepper until smooth. Add the beef strips to this mixture, ensuring each piece is well-coated.
  3. Fry the Beef: Heat half of the sunflower oil in a large pan over medium-high heat. Once hot, add the beef strips in batches, frying until they’re crispy and golden. Remove and set aside on a paper towel to drain excess oil.
  4. Sauté the Veggies: In the same pan, add the remaining oil and sauté the onion, red chili, ginger, and garlic until fragrant and slightly softened.
  5. Create the Sauce: Stir in the rice vinegar, dark soy sauce, tomato paste, sugar, ketchup, and sweet chili sauce into the pan with the veggies. Cook until the mixture starts to bubble and thicken slightly.
  6. Combine and Serve: Return the crispy beef to the pan, tossing everything together to ensure the beef strips are evenly coated in the sauce. Cook for an additional 2-3 minutes, then remove from heat.
  7. Finishing Touches: Serve your crispy chili beef hot, ideally over a bed of steamed rice or noodles for a complete meal.

This version of the recipe maintains the original’s spirit while altering the structure and wording to provide a fresh perspective on a delicious dish. Enjoy your cooking!

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