Beef Chilli Dry
Read notes for the cut of beef and adjust chilies to taste.
Servings 4 Servings
Calories 501kcal
Ingredients
For beef
- 500 gram beef use tenderloin, sirlion, undercut, flank steak or frying beef, see notes.
- 3 tablespoon flour
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon soy sauce
- Few tablespoons of oil to fry
For stir fry
- 2 tablespoon sesame oil or any neutral oil
- 1½ tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoon chilli garlic sauce or 1 tablespoon sweet chilli sauce
- ½ chicken cube or bullion see notes.
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar or 1 tablespoon regular sugar
- 1 tablespoon vinegar
- ½ tablespoon red chilli flakes use less or skip as per heat preference
- 1¼ cup thickly sliced onion about 1 large onion
- 1 cup thickly sliced capsicum
- 4-6 green chillies deseeded, julienned (skip to reduce spice)
- 1 tablespoon cornflour mixed in ¼ cup water
- ¼ cup green onions sliced to garnish
Instructions
- Cut beef steak into thin strips by cutting across the grain on meat. Transfer to a mixing bowl and pat dry with a kitchen towel, if moist.
- Add cornflour, salt and pepper, mix well.
- Heat 1 tablespoon oil in a non-stick pan or wok. Add ⅓ of beef strips and fry for 1-2 minutes on medium heat until golden.
- Add another 1-2 tablespoon of oil and fry another batch of the beef strip. (If the pan has any burnt bits, wipe it with a paper towel before introducing the second batch and add 1 tablespoon oil or as needed to fry.)
- Similarly, fry all the strip in 3-4 batches without crowding the pan, set aside.
- For stir-fry
- Heat 1 tablespoon oil in the same pan. Fry ginger, garlic for 1 minute until sizzling hot.
- Add chicken cube, soy sauce, chili garlic sauce, brown sugar, vinegar, and red chili flakes, mix well.
- Stir in sliced onion, capsicum and green chilies, fry for 2 minutes until slightly soft.
- Add the fried beef and mix well. (If your beef is under-cooked, you can cook for 2-3 minutes by covering the pot on medium heat.)
- Make cornflour slurry by mixing cornflour and water. Add to the wok. Cook for 1 minute until sauce thickens and shines.
- Just before serving toss garnish with sliced green onions (green parts only) and serve.
Notes
- Beef: Choose any frying beef that has low cooking time and will be cooked easily in 2 minutes. Do not overcook beef just a light golden juicy look is best. If you use stewing beef it will be hard then you must tenderize it before frying. But I recommend avoiding it.
- Veggie options: Mushroom, matchstick carrots, broccoli, baby corn, and colored bell are the best options.
- Chicken bullion: In Chinese stir-fries, Ajinomoto is added which is unhealthy. I recommend using MSG-free chicken or beef broth cube or paste or powder. If you wish to use fresh liquid beef broth instead, use low-sodium and dry out the excess fluid on high heat before adding veggies.
Nutrition
Calories: 501kcal | Carbohydrates: 27g | Protein: 25g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1839mg | Potassium: 579mg | Fiber: 4g | Sugar: 12g | Vitamin A: 499IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 4mg