CRISPY CHILLI BEEF
Perfect crispy strips of beef in a tangy spicy sauce. This is my favourite dish from the Chinese takeaway, so it has a lot to live up to!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
- Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
- Toss together to coat the steak. It will be a sticky mixture.
- Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
- You will probably need to work in two batches, so when the oil is hot, add in half the beef - a strip at a time - and spread it out.
- Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
- Using a slotted spoon or tongs, remove the beef from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
- Once you've removed all the beef from the pan, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
- Add in the sliced onion and cook for 2 minutes until slightly softened.
- Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
- Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
- Add the beef back in, give it a stir and heat through for 1-2 minutes - until the beef is hot.
- Serve with rice or noodles.
Nutrition Facts : Calories 472 kcal, Carbohydrate 37 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 100 mg, Sodium 1141 mg, Fiber 1 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
LIGHTER CHINESE CHILLI BEEF
Don't reach for the takeaway menu, try this beef stir-fry recipe instead. It's just as tasty as your favourite Chinese and healthier too.
Provided by Angela Nilsen
Categories Main course
Time 45m
Number Of Ingredients 17
Steps:
- Put the meat in the freezer 25-30 mins before you plan to start cooking. This will firm it up a bit and make it easier to slice really thinly.
- Meanwhile, remove the core and seeds from the pepper and cut it into very thin strips. Slice the spring onions diagonally and slice the broccoli spears in half or quarters through the stems and florets. Thinly slice the pak choi. Mix together the orange juice, vinegar, soy sauce and chilli sauce. Set aside.
- Slice the beef into very thin strips. In a bowl, beat the egg white with a fork to make it slightly frothy, then stir in the beef with the five-spice powder, cornflour, flour and a good grinding of pepper so everything is evenly coated. Pour 1 tbsp of the oil into a non-stick wok or frying pan. When it's very hot (test if ready by dropping a small piece of beef in - it should immediately sizzle), put the beef in, stirring to separate, and stir-fry for 3-4 mins. remove with a slotted spoon and set aside.
- Steam the broccoli spears for 11⁄2 mins, then sit the pak choi on top and steam for another 45 secs-1 min until both are tender-crisp. Remove and cool under running cold water so that they stop cooking and retain their colour. Set aside.
- Pour the remaining oil into the wok and heat it again until very hot. Throw in the garlic, ginger, red pepper and spring onions, and stir-fry for 2-3 mins until starting to brown. Add the chilli flakes, then pour in the soy sauce and orange juice mix with 4-5 tbsp water. As it comes to the boil, stir in the beef and steamed veg, and cook briefly just to heat through. If you want a little more sauciness, splash in another 1-2 tbsp water.
Nutrition Facts : Calories 389 calories, Fat 16.5 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 26.3 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 4.2 grams fiber, Protein 33.5 grams protein, Sodium 1.6 milligram of sodium
HEALTHY BEEF CHILI
We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've added extra portions of traditional (and nutritious) ingredients, such as beans and tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
- Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
- Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.
Nutrition Facts : Calories 221 g, Fat 7 g, Fiber 5 g, Protein 21 g
CRISPY CHILI BEEF RECIPE BY TASTY
Here's what you need: frying steak, cornflour, chinese 5 spice, salt, pepper, oil, red chilis, spring onion, ginger, red bell pepper, garlic paste, soy sauce, sweet chilli sauce, red wine vinegar, tomato ketchup, spring onion, red chilli
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Slice the steaks into thin strips and place into a small bowl.
- Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
- Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
- Place on some tissue to soak up the excess oil and set a aside.
- Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
- Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
- Stir in the beef steaks until evenly coated.
- Garnish with spring onion and red chilies.
- Enjoy!
CRISPY CHILLI BEEF WITH SWEET CHILLI SAUCE
Fried beef steak and fresh vegetables tossed in sweet chilli sauce. Better than takeout crispy chilli sweet beef recipe can be prepared in no time.
Provided by Khin
Categories Appetizer Main Course
Number Of Ingredients 18
Steps:
- Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
- In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
- Break one egg into the the marinated beef strips. Mix well.
- Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
- Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
- Remove from oil and transfer to paper towel or cooling rack.
- Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
- Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
- Transfer to serving plate. Serve immediately!
- Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!
Nutrition Facts : ServingSize 484 g, Calories 798 kcal, Carbohydrate 105.68 g, Protein 37.56 g, Fat 26.75 g, Sugar 29.47 g, Fiber 3.1 g, SaturatedFat 7.466 g, TransFat 0.009 g, Cholesterol 381 mg, Sodium 1343 mg, UnsaturatedFat 15.874 g
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