Print Recipe
 Crispy Sweet Chilli Beef
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 500 g Union Station beef scotch fillet steak, thinly sliced across the grain
  • 1 garlic clove, crushed
  • 80 ml (1⁄3 cup) light soy sauce
  • 60 ml (1⁄4 cup) sweet chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp rice wine vinegar
  • 75 g 1⁄2 cup) plain flour
  • Vegetable oil, to shallow fry, plus 1 tbsp, extra
  • 1 red capsicum, deseeded, thinly sliced
  • 4 green shallots, cut into 5cm lengths
  • Sesame seeds, toasted, to serve
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 500 g Union Station beef scotch fillet steak, thinly sliced across the grain
  • 1 garlic clove, crushed
  • 80 ml (1⁄3 cup) light soy sauce
  • 60 ml (1⁄4 cup) sweet chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp rice wine vinegar
  • 75 g 1⁄2 cup) plain flour
  • Vegetable oil, to shallow fry, plus 1 tbsp, extra
  • 1 red capsicum, deseeded, thinly sliced
  • 4 green shallots, cut into 5cm lengths
  • Sesame seeds, toasted, to serve
Instructions
  1. Combine the beef, garlic and 1 tbsp soy sauce in a bowl. Set aside for 10 minutes to marinate. Meanwhile, whisk together the sweet chilli sauce, tomato sauce, vinegar and remaining soy sauce in a jug.
  2. Place the flour in a bowl. Add oil to a frying pan to come 5mm up the side of the pan. Place over medium-high heat. Place half the beef in the bowl and toss to coat. Shake off excess flour then add beef to pan. Cook, stirring occasionally, for 4-5 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Repeat with remaining beef.
  3. Heat the extra oil in a wok or frying pan over high heat. Add the capsicum and pale sections of shallot. Stir-fry for 2-3 minutes or until softened slightly. Add the sweet chilli sauce mixture, beef and dark sections of shallot. Toss until combined and heated through. Divide among serving bowls. Sprinkle with sesame seeds and serve with rice.