Easy Chinese Crispy Chilli Beef (Better Than Restaurant)

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# Easy Chinese Crispy Chilli Beef (Better Than Restaurant)

**Meta Description:**
Discover how to make **Easy Chinese Crispy Chilli Beef** at home with this step-by-step recipe. Achieve restaurant-quality crispy beef strips coated in a tangy, spicy sauce that’s better than takeout!

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## Introduction

If you’re a fan of Chinese cuisine, you’ve likely indulged in the crispy, sweet, and spicy delight known as **Crispy Chilli Beef**. This dish has become a staple in Chinese restaurants worldwide, celebrated for its crunchy texture and bold flavors. But what if you could recreate this restaurant-quality dish in the comfort of your own kitchen? With the right ingredients and techniques, you can make **Easy Chinese Crispy Chilli Beef** that’s not only comparable to but arguably better than what you get at your local takeaway.

In this guide, we’ll walk you through everything you need to know to prepare this delectable dish, from selecting the best beef cuts to mastering the cooking process. By the end, you’ll be equipped to serve up a plate of crispy, flavorful beef that rivals any restaurant version.

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## What Makes This Recipe Better Than Restaurant Versions?

While restaurant versions of **Crispy Chilli Beef** are undoubtedly delicious, they often come with a hefty price tag and may not always meet dietary preferences. Here’s why our homemade version stands out:

– **Control Over Ingredients:** You can choose high-quality cuts of beef and adjust the seasoning to suit your taste.
– **Healthier Preparation:** By using less oil and controlling the amount of sugar, you can make a lighter version without compromising on flavor.
– **Customization:** Add your favorite vegetables or adjust the spice level to match your preferences.

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## Ingredients You’ll Need

To make **Easy Chinese Crispy Chilli Beef**, gather the following ingredients:

### For the Beef Marinade:
– **300g (10 oz) beef sirloin or flank steak**, thinly sliced against the grain
– **1 egg white**
– **2 tablespoons cornstarch (cornflour)**
– **1 tablespoon soy sauce**
– **1 teaspoon rice vinegar**
– **1/2 teaspoon baking soda** (optional, for tenderizing)

### For the Sauce:
– **2 tablespoons soy sauce**
– **1 tablespoon rice vinegar**
– **1 tablespoon hoisin sauce**
– **1 tablespoon sweet chili sauce**
– **1 tablespoon ketchup**
– **1 teaspoon sugar**
– **1/2 teaspoon crushed red pepper flakes** (adjust to taste)
– **1/2 teaspoon ground Sichuan peppercorns** (optional, for authentic flavor)

### For Stir-Frying:
– **2 tablespoons vegetable oil**
– **1 onion**, thinly sliced
– **1 red bell pepper**, thinly sliced
– **2 cloves garlic**, minced
– **1-inch piece of ginger**, julienned
– **2-3 dried red chilies** (optional, for extra heat)
– **2 tablespoons chopped spring onions** (for garnish)

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## Step-by-Step Instructions

### 1. Prepare the Beef

Begin by marinating the beef to ensure it’s tender and flavorful:

1. **Slice the Beef:** Place the beef in the freezer for about 30 minutes to firm it up, making it easier to slice thinly. Slice against the grain into thin strips.
2. **Marinate:** In a bowl, combine the beef slices with egg white, cornstarch, soy sauce, rice vinegar, and baking soda (if using). Mix well to coat the beef evenly. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

### 2. Prepare the Sauce

While the beef marinates, prepare the sauce:

1. **Combine Ingredients:** In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sweet chili sauce, ketchup, sugar, red pepper flakes, and ground Sichuan peppercorns.
2. **Adjust Seasoning:** Taste the sauce and adjust the sweetness or spice level according to your preference.

### 3. Fry the Beef

Achieving the perfect crispy texture is crucial:

1. **Heat Oil:** In a wok or deep frying pan, heat vegetable oil over medium-high heat until hot but not smoking.
2. **Fry Beef:** Working in batches, add the marinated beef strips to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

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