Treat yourself to the comforting vibe of a homemade “fakeaway” with this tasty and straightforward shredded crispy chili beef recipe.
“This is a dish we used to order from the takeaway, until I began making it at home.”
It’s quick, easy and packed with flavor, making it ideal for busy weeknights when you want something delicious but don’t have much time. The beef can be prepared in an air fryer or by pan frying.
Serves 4
Prep 20 mins
Cooking 20 mins
What you’ll need
For the sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
4 tbsp sweet chilli sauce
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
1 tbsp honey
2 tbsp rice vinegar or any white vinegar
For the beef
500g beef, thinly sliced into strips – good options are striploin or fillet
3 tbsp cornflour
½ tsp baking powder
½ tsp Chinese five-spice powder
a pinch of salt
a pinch of black pepper
a pinch of white pepper
oil, for frying or spraying
For the vegetables
1 tbsp oil
1 red pepper, thinly sliced
1 small onion, thinly sliced
For the cornflour slurry
1 tbsp cornflour whisked with 3 tbsp water
To garnish
1 red chilli, deseeded and thinly sliced
2 spring onions, finely chopped
sesame seeds
How to Prepare
1. In a small bowl, whisk together the sauce ingredients and set aside.
2. In a large bowl, toss the sliced beef with the cornflour, baking powder, five-spice powder, salt and peppers until evenly coated.
3. Air fryer: Lightly spray the basket with oil and preheat to 200°C. Arrange the beef strips in a single layer. Cook for 10 minutes, give the basket a shake, then add the sliced red pepper and onion. Cook for a further 2–5 minutes, until the beef becomes crispy and the vegetables are slightly charred.
4. Pan: Heat 1 tablespoon of oil in a large skillet over high heat. Fry the beef in batches for 2–3 minutes per side until crispy, then transfer to a plate. Add the red pepper and onion to the same pan and stir-fry for 2–3 minutes, until just softened, then transfer to a plate.
5. If you’ve used an air fryer, pour the prepared sauce into a large pan. Otherwise, pour it into the pan you used for frying the beef and vegetables. Bring to a simmer. Stir in the slurry and cook for 2–3 minutes until thickened. Return the crispy beef and cooked vegetables, tossing to coat everything evenly in the sauce.
6. Finish with a garnish of red chilli, spring onions and sesame seeds. Serve with rice or noodles.
Tips:
• For extra crispiness, ensure the beef is sliced as thinly as possible before frying.
• Removing the seeds from the chilli will reduce the heat, or you can omit it altogether if preferred.
