Crispy Chili Beef

Ingredients

• 300 g Beef (boneless, cut into thin strips or cubes) (Trim any excess fat; cut into bite‑size pieces)
• 0.5 tsp Baking Soda (Cooking soda used for velveting)
• 3 tbsp Water (Room temperature, for the velveting mixture)
• 1 large egg white Egg White (Separated from the yolk)
• 1 cube Maggi Beef Stock Cube (Can substitute with chicken stock cube)
• 0.5 tsp Salt (Regular table salt)
• 0.5 tsp White Pepper Powder
• 1.25 tsp Black Pepper Powder
• 0.25 tsp Chili Flakes
• 1 tsp Dark Soy Sauce (For the marinate)
• 2 tbsp Dark Soy Sauce (For the sauce)
• 1 tsp Ginger Garlic Paste
• 0.5 cup Corn Flour (Cornstarch) (For coating the beef)
• 5 tbsp Cooking Oil (vegetable or canola) (For deep‑frying the beef)
• 12 cloves Garlic Cloves (Finely chopped)
• 1 tbsp Fresh Ginger (Finely chopped, about ½ inch piece)
• 3 chilies Green Chilies (Roughly chopped; adjust to heat preference)
• 1 medium Onion (Sliced)
• 1 medium Bell Pepper (Sliced; any colour)
• 1 cube Maggi Beef Stock Cube (For the sauce (same as marinate))
• 2 tsp Red Chili Sauce (e.g., Sriracha or chili garlic sauce)
• 1 tbsp Thick Dark Sweet Soy Sauce (Can substitute with honey)
• 2 tbsp White Vinegar
• 2 tbsp Corn Flour (for slurry) (Mixed with 2 tbsp water just before adding)
• 2 tbsp Water (for slurry)
• 1 tsp White Sesame Seeds (Toasted, for garnish)

Instructions

1. Cut the Beef

   Trim any excess fat and cut the beef into thin strips or small‑sized cubes, about 1‑2 cm pieces.

   Time: PT5M

2. Velvet the Beef

   Place the beef pieces in a bowl, add ½ tsp baking soda and 3 tbsp water. Mix vigorously for 5‑7 minutes until every piece is coated.

   Time: PT7M

3. Rest the Beef

   Cover the bowl with a lid or plastic wrap and let it rest at room temperature for 30 minutes.

   Time: PT30M

4. Prepare the Marinade

   To the rested beef add 1 egg white, 1 Maggi beef stock cube (or chicken cube), ½ tsp salt, ½ tsp white pepper, ½ tsp black pepper, ¼ tsp chili flakes, 1 tsp dark soy sauce, 1 tsp ginger‑garlic paste, and ½ cup corn flour. Mix thoroughly until a smooth coating forms.

   Time: PT5M

5. Marinade Rest

   Let the coated beef rest for another 10 minutes so the flavors penetrate and the coating adheres.

   Time: PT10M

6. Fry the Beef

   Heat 5 tbsp neutral oil in the skillet over medium‑high heat until shimmering. Fry the beef in batches, turning after 3‑4 minutes per side, until golden brown and crispy (about 8‑10 minutes total).

   Time: PT10M

   Temperature: Medium‑high heat

7. Set Fried Beef Aside

   Remove the fried beef with a slotted spoon and place on a plate lined with paper towels to drain excess oil.

   Time: PT2M

8. Aromatics

   In the same skillet, add a little more oil if needed, then stir‑fry 12 finely chopped garlic cloves, 1 tbsp chopped ginger, and 3 chopped green chilies for 3‑4 minutes until fragrant.

   Time: PT4M

   Temperature: Medium heat

9. Vegetables

   Add the sliced onion and bell pepper. Stir‑fry for another 3‑4 minutes until they begin to soften but retain crunch.

   Time: PT4M

   Temperature: Medium heat

10. Season the Veggies

    Sprinkle ½ tsp white pepper, ¾ tsp black pepper, ½ tsp salt, and crumble 1 Maggi beef (or chicken) stock cube over the vegetables. Mix well and stir‑fry for 2‑3 minutes.

    Time: PT3M

    Temperature: Medium heat

11. Add Sauces

    Stir in 2 tsp red chili sauce, 2 tbsp dark soy sauce, 1 tbsp thick sweet soy sauce (or honey), and 2 tbsp white vinegar. Cook for 2 minutes, allowing the flavors to meld.

    Time: PT2M

    Temperature: Medium heat

12. Combine Beef with Sauce

    Return the fried beef pieces to the skillet. Toss quickly to coat every piece with the sauce.

    Time: PT2M

    Temperature: Medium heat

13. Thicken with Slurry

    Mix 2 tbsp corn flour with 2 tbsp water to form a slurry. Pour into the skillet, stir continuously for 3‑4 minutes until the sauce thickens and clings to the beef.

    Time: PT4M

    Temperature: Medium heat

14. Garnish and Serve

    Sprinkle 1 tsp toasted white sesame seeds over the finished dish and serve hot.

    Time: PT1M

Nutrition Facts

Calories

1000

Protein

66 g

Carbohydrates

30 g

Fat

60 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef (boneless, cut into thin strips or cubes): Pork tenderloin, Chicken breast
• Instead of Egg White: Aquafaba (1 tbsp)
• Instead of Maggi Beef Stock Cube: Chicken stock cube, Vegetable stock cube
• Instead of Salt: Sea salt
• Instead of Chili Flakes: Red pepper powder
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Ginger Garlic Paste: Fresh minced ginger and garlic (1:1)
• Instead of Corn Flour (Cornstarch): All‑purpose flour
• Instead of Cooking Oil (vegetable or canola): Peanut oil, Sunflower oil
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ginger paste (½ tsp)
• Instead of Green Chilies: Red chili flakes (extra)
• Instead of Onion: Shallots
• Instead of Bell Pepper: Carrot strips
• Instead of Maggi Beef Stock Cube: Chicken stock cube
• Instead of Red Chili Sauce: Chili paste
• Instead of Thick Dark Sweet Soy Sauce: Honey (1 tbsp)
• Instead of White Vinegar: Rice vinegar
• Instead of Corn Flour (for slurry): All‑purpose flour slurry
• Instead of White Sesame Seeds: Black sesame seeds

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk or Spoon
• Measuring Spoons
• Measuring Cups
• Skillet or Wok
• Stove
• Plate or Tray
• Small Bowl (for slurry)
• Spatula or Tongs

Critical Steps — Do Not Skip

• Velveting the beef with baking soda and water
• Ensuring the oil is hot before frying to keep the coating intact
• Resting the marinated beef for proper flavor absorption
• Adding the corn‑flour slurry at the end to achieve a glossy, thick sauce

Chef Tips from the Video

• For extra fragrance, add a few drops of toasted sesame oil at the end.
• If you prefer less heat, remove the seeds from the green chilies before chopping.
• Use a wok for the best high‑heat stir‑fry experience.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet to retain crispness.

Freezer: Not recommended; the crispy coating loses texture after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The velveting step and the marination can be done up to 4 hours ahead; keep refrigerated.
• Fry the beef just before serving to maintain maximum crispness.
• Sauce components (except slurry) can be prepared in advance and refrigerated.

Frequently Asked Questions