Chef vs Home Cook - Same Ingredients. Same Dish.

Ingredients

• 500 g Beef Sirloin (trimmed and cut into 1‑inch strips)
• 120 g Corn Flour (for dredging, ensures crisp coating)
• 30 ml Dark Soy Sauce (adds depth and color)
• 15 ml Light Soy Sauce (for saltiness without too much color)
• 5 ml Sesame Oil (toasted sesame oil for nutty aroma)
• 15 ml Rice Vinegar (provides sharp acidic lift)
• 2 g MSG (Monosodium Glutamate) (enhances umami)
• 1 g White Pepper (adds mild heat)
• 10 g Fresh Ginger (peeled and grated)
• 2 units Garlic Cloves (minced)
• 30 ml Ketchup (sweet base for sauce)
• 5 g Granulated Sugar (balances acidity)
• 10 g Chili Paste (adjust heat to taste)
• 1 medium Onion (sliced thin)
• 1 unit Red Bell Pepper (cut into 1‑inch strips)
• 3 stalks Spring Onions (cut into 2‑inch pieces; add at end)
• 300 g Jasmine Rice (rinsed, cooked by absorption method)
• 500 ml Vegetable Oil (for shallow frying; high smoke point)

Instructions

1. Cook the Rice

   Rinse the jasmine rice until water runs clear, then combine with 360 ml water in a saucepan. Bring to a boil, cover, reduce to low and simmer 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.

   Time: PT15M

   Temperature: 200°C

2. Prepare the Marinade

   In a bowl whisk together dark soy sauce, light soy sauce, toasted sesame oil, rice vinegar, MSG, white pepper, grated ginger and minced garlic.

   Time: PT5M

3. Marinate the Beef

   Add the beef strips to the marinade, toss to coat, and let sit for 10 minutes while you prep the vegetables.

   Time: PT10M

4. Make the Tangy Sauce

   In a separate bowl combine ketchup, sugar, a splash of soy sauce, rice vinegar, chili paste and a drizzle of toasted sesame oil. Stir until sugar dissolves.

   Time: PT5M

5. Prep the Vegetables

   Slice the onion and red bell pepper into thin strips. Cut spring onions into 2‑inch pieces. Set aside in two bowls: one for the harder veg (onion, pepper) and one for the softer aromatics (spring onion, extra garlic, ginger).

   Time: PT5M

6. Dredge the Beef

   Place corn flour on a plate. Remove beef from the marinade, letting excess drip off, then toss each strip in corn flour until fully coated. Shake off excess.

   Time: PT2M

7. Shallow‑Fry the Beef

   Heat vegetable oil in the wok to about 180 °C (test with a drop of batter – it should sizzle immediately). Fry the coated beef in batches, turning until golden and crisp, about 3‑4 minutes per batch. Transfer to paper towels to drain.

   Time: PT7M

   Temperature: 180°C

8. Stir‑Fry the Vegetables

   Discard excess oil, leaving ~2 tbsp in the wok. Add onion and red bell pepper; stir‑fry 2 minutes over high heat. Add spring onions, remaining garlic and ginger; stir‑fry another 1 minute until fragrant.

   Time: PT3M

   Temperature: high

9. Combine Beef, Veg, and Sauce

   Return the crispy beef to the wok, pour the prepared sauce over everything, and toss quickly to coat. Cook 1‑2 minutes more until the sauce glazes the beef and vegetables.

   Time: PT2M

   Temperature: high

10. Plate and Serve

    Fluff the steamed rice, divide among plates, top with the crispy chili beef and vegetables. Garnish with extra spring onion if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g