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This dish is one of the all-time classic Chinese takeaway main courses, and a regular component of any set meal. The key element is to cut the beef into strips as thin as possible, then fry them twice which sounds like a hassle but makes all the difference to the crispiness of the batter (if you're not keen on deep-frying, this dish also works brilliantly in an air fryer!).
To make this recipe, you'll need:
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H
I don't like crispy chilli beef from the takeaway, cooked it as it's my partners favourite, and I have to say I absolutely loved it.... absolutely spot on and I paired it with stir-fried beansprouts with added water chestnuts and oh my gosh what a combination
We're so pleased to hear that the crispy chilli beef was a pleasant surprise for you, Hayley, and that it paired perfectly with the stir-fried beansprouts!
J
So unbelievably tasty! This had to be the first recipe we tried from the new Noodle Legend recipe book. After many failed attempts before, this recipe did not disappoint. Worth the extra time and effort to make it.
J
We followed the AirFryer instructions and although the sauce and veg were tasty, the beef was severely overcooked. It was hard and unrecognisable as beef. I’ll try the recipe again but will just flash-fry the steak without the cornflour coating.
S
Well worth the effort - the hest yet from this book!
E
The crispy beef was absolutely amazing, even better than from the takeaway. The beansprouts were a great compliment and tasted absolutely delicious. I will probably slightly reduce the vinegar in the sauce for the beef next time because the balance of sweet and sour was ever so slightly off, but that would be my only very minor criticism.