Crispy Chili Beef

Makes 3 large servings.

  • 1 to 1.5 lb thin cut skirt steak

  • 1 egg

  • 4 tbsp cornstarch

  • 1/2 tsp salt

  • ¼ tsp black pepper

  • ⅛ tsp white pepper

  • 5 tbsp avocado oil - or as needed

  • 1 large onion - peeled and sliced into thin strips

  • 1 red chilli - remove seeds for more mild

  • 1 tsp minced ginger

  • 3 garlic cloves - minced

  • 2 tbsp rice vinegar

  • 2 tbsp dark soy sauce

  • 1 tbsp light soy sauce

  • 2 tbsp tomato paste

  • 2 tbsp palm or coconut sugar

  • 2 tbsp tomato ketchup

  • 3 tbsp sweet chilli sauce

  • Rice of your choice


  1. In a large bowl mix the 1 to 1.5 lb thin cut skirt steak,1 egg, 4 tbsp cornstarch, 1/2 tsp salt, ¼ tsp black pepper, and ⅛ tsp white pepper until well coated. It should be sticky.

  2. Place the avocado oil in the frying pan on medium high and in batches put the beef mixture. Do not move until each side is crispy for about 2 or 3 minutes (total 5-6 mins). Turn over and finish by taking them out on a paper towel. Add more oil and fry the next batch.

  3. Turn heat to medium, add a bit more oil, place the slices of 1 large onion into the pan and stir fry for about 40 seconds. Take the onion out on a plate, we need it to stay crispy as well.

  4. Add to the pan, the 1 red chilli, 1 tsp minced ginger, 3 garlic cloves - minced and stir fry for 30 seconds until fragrant.

  5. Add the 2 tbsp rice vinegar, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 2 tbsp tomato paste, 2 tbsp palm or coconut sugar, 2 tbsp tomato ketchup, and 3 tbsp sweet chilli sauce. Turn the heat up and let the mixture bubble until it is slightly reduced.

  6. Add the beef and onions back in and stir to coat. Remove from heat immediately and serve with rice.


Frying the beef is sprinkly, cover the pan with foil loosely if you need to.