How to Make Asian Crispy Beef

Who else is finding themselves constantly craving a takeaway at the moment? Me too! Luckily I’ve got just the recipe to satisfy those cravings for a Chinese takeaway. Asian crispy beef is one of our favourite things to eat when we’re having Chinese food, and the supermarket versions just aren’t as good as homemade. Plus, it’s incredibly easy to make Asian crispy beef at home yourself – so why wouldn’t you?

Read on to find out how to make Asian crispy beef – one of our favourite go-to recipes.

I like to serve our Asian crispy beef with egg fried rice & roasted cauliflower, so I’m including the recipes for those in this post too. They’re all easy to make & taste just so good!

Ingredients:

To make enough for 2 portions, you will need:

BEEF

• Approx 350g – 400g beef frying steak (or any steak you can get)
• 2 heaped tbsp cornflour
• 2 tsp Chinese 5 spice
• 1 litre vegetable oil
• Sweet chilli sauce

EGG FRIED RICE

• 1 mug long grain rice (or basmati)
• 1 egg, whisked
• 1 tbsp soy sauce (light or dark)
• Sesame oil, if available

CAULIFLOWER

• Cauliflower, half a head
• 1 tsp Chilli flakes
• 1 tsp Garlic Powder
• Salt & Pepper

Sliced spring onions, to serve

Sesame seeds (optional)

Method:

1. Put the kettle on to boil and heat your vegetable oil in a large saucepan on a medium-high heat.

2. Cut your cauliflower into small florets, add to a baking tray and add chilli flakes, garlic powder, salt & pepper. Drizzle with oil, mix to coat and cook in a pre-heated oven at 180°C (fan) for approximately 20 minutes, or until golden & crisp.

3. Cook your rice, using a ratio of 1 mug rice to 2 mugs boiling water. Cover and cook according to packet instructions.

4. Slice up your steak very thinly, approximately 1/2 cm thick. Coat the steak slices in your cornflour and Chinese 5 spice, ensuring an even coverage.

5. Carefully add the steak to your hot vegetable oil, using a pair of metal tongs. Cook for 6-10 minutes, until crisp, separating the strips with your tongs throughout. When cooked, carefully transfer the crispy beef to a plate covered with paper towel to drain.

6. For the rice, add a drizzle of oil (sesame oil, if you have it) to a frying pan and add your egg. Quickly scramble the egg and add the cooked rice. Add your soy sauce and fry for 3 mins until crisp, and mix in your sliced spring onions.

TIP – You can reuse your vegetable oil 2 or 3 times for deep frying – leave it to cool completely and then carefully pour it back into the bottle.

Time to serve! Pile up your egg fried rice, crispy beef and cauliflower and sprinkle with spring onions & sesame seeds (if you have them). Add extra soy sauce to taste. If you like your crispy beef to be sticky, toss it in some sweet chilli sauce before serving – or drizzle it over the top.

Tuck in & enjoy!

I hope you enjoyed this recipe for Asian crispy beef and I’d love to know if you try it. If you do give it a go, make sure to tag me in any photos so that I can see your recreations!

As I’ve got a lot more time on my hands at the moment (don’t we all!) I’ll be sharing a few more of my favourite recipes to cook at home – so keep an eye out!

You might also like this post, Independent Food Businesses in Hampshire Currently Offering Delivery & Takeaway

PS. if you’re struggling to get your hands on ingredients, check out Nosh Box to see if they deliver to you!

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