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Crispy sweet chilli beef recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tender marinated scotch fillet steak in sweet and sour sauce with veggies, ready in 30 minutes.
Ingredients:
  • 500g beef scotch fillet steak, thinly sliced across the grain
  • 1 garlic clove, crushed
  • 80ml (1⁄3 cup) light soy sauce
  • 60ml (1⁄4 cup) sweet chilli sauce
  • 41.60 gm tomato sauce
  • 20.00 ml rice wine vinegar
  • 75g (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
  • Steamed rice, to serve
Instructions:
  • Marinate the beef with garlic and 1 tbsp of soy sauce in a bowl for 10 minutes. In a separate jug, whisk together sweet chili sauce, tomato sauce, vinegar, and the rest of the soy sauce.
  • In a bowl, coat half of the beef with flour. Heat oil in a frying pan over medium-high heat until it reaches 5mm up the side of the pan. Add the coated beef to the pan and cook for 4-5 minutes until crisp and golden, stirring occasionally. Transfer to a plate lined with paper towel to drain. Repeat with the remaining beef.
  • - Heat extra oil in a hot wok or frying pan. - Add capsicum and the paler parts of shallot. Stir-fry until slightly softened (2-3 minutes). - Mix in the sweet chili sauce, beef, and darker shallot sections. Toss until heated through. - Divide into bowls, sprinkle with sesame seeds, and serve with rice.

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