Description

This dish features crispy beef strips paired with flavorful egg fried rice, creating a delightful balance of textures and tastes. It’s a comforting meal that’s quick to prepare and perfect for any occasion.

Ingredients

Scale

For the Crispy Beef Strips:
500g beef sirloin, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust for spice level)
1/2 cup cold water
Oil, for frying (vegetable or canola oil)
For the Chilli and Egg Fried Rice:
2 cups cooked jasmine rice (preferably day-old)
3 large eggs
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 red bell pepper, diced
1/2 cup frozen peas and carrots mix
3 green onions, finely chopped
2 cloves garlic, minced
1 small red chili, finely chopped (adjust to taste)
Salt and pepper to taste
Fresh cilantro, for garnish (optional)

Instructions

Start by preparing the crispy beef. In a large bowl, combine cornstarch, flour, baking powder, garlic powder, onion powder, salt, black pepper, paprika, and cayenne pepper. Whisk until well mixed.
Add the cold water gradually to the dry mixture, stirring until a smooth batter forms. The batter should coat the back of a spoon; if it’s too thick, add a splash more water.
Heat about 1 inch of oil in a deep skillet over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully dip each beef strip into the batter, letting excess drip off before placing them in the hot oil. Fry in batches for about 3-4 minutes until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
Once cooked, remove the beef strips and place them on a paper towel-lined plate to drain excess oil. Keep warm while you prepare the fried rice.
In a separate large pan or wok, heat sesame oil over medium heat. Add minced garlic and diced red bell pepper, sautéing for about 2 minutes until fragrant and the pepper becomes slightly tender.
Add the peas and carrots mix, followed by the cooked jasmine rice. Use a spatula to break up any clumps, frying for about 2-3 minutes until heated through and slightly crispy.
Push the rice to one side of the pan, crack the eggs into the empty space, and scramble them until just set, about 2 minutes. Then mix the eggs into the rice.
Stir in soy sauce, oyster sauce, and chopped green onions, and adjust with salt and pepper to taste. Incorporate the finely chopped red chili for that extra kick and mix well.
Finally, serve the crispy beef strips over the spicy egg fried rice, garnished with fresh cilantro if desired. Enjoy your easy and flavorful meal!

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course
Method: Frying and Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 200 mg

Keywords: For the crispiest beef strips, ensure your oil is hot enough before adding the meat. Using a wok for the fried rice can make a significant difference due to its shape, allowing for better heat distribution and more even cooking.