Australian Beef Fry
Crispy fried beef strips tossed in a fiery, tangy Indo-Chinese sauce with crunchy bell peppers and onions. A popular and addictive dish that's perfect as an appetizer or a side for fried rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the beef: In a mixing bowl, combine the thinly sliced beef with ginger-garlic paste, 2 tbsp soy sauce, 1 tbsp vinegar, black pepper powder, cornflour, and the egg white (if using). Mix well until each piece of beef is fully coated. Set aside to marinate for at least 15-20 minutes.
- 2
Step 2
- a.Fry the beef until crispy: Heat 1.5 cups of oil in a wok or deep pan over medium-high heat. Once the oil is hot, carefully add the marinated beef in small batches. Do not overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until the beef is golden brown and crispy. Remove the fried beef with a slotted spoon and drain on a plate lined with paper towels.
- 3
Step 3
- a.Sauté aromatics and vegetables: Carefully discard the excess oil from the pan, leaving about 2 tablespoons behind. Reheat the pan over high heat. Add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the cubed onion and bell pepper. Stir-fry for 2-3 minutes until they are slightly tender but still have a crunch.
- 4
Add sauces and combine: Reduce the heat to medium
- a.Add 2 tbsp soy sauce, red chili sauce, tomato ketchup, 1 tsp vinegar, sugar, and salt. Stir everything together and cook for 1 minute until the sauce thickens slightly. Return the crispy fried beef to the pan. Toss everything quickly to coat the beef evenly in the sauce. Cook for just 1-2 minutes to heat through.
- 5
Garnish and serve: Turn off the heat
- a.Garnish with chopped spring onion greens. Serve immediately while the beef is still crispy. It pairs well with fried rice or noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender result, always slice the beef against the grain.
- 2Frying the beef in batches is crucial for getting a crispy texture. Overcrowding the pan will steam the beef instead of frying it.
- 3Have all your sauces and chopped vegetables ready before you start stir-frying, as the final steps happen very quickly.
- 4Adjust the amount of red chili sauce and green chilies to control the spice level.
- 5For an authentic touch, you can add a pinch of MSG (ajinomoto) along with the sauces, though it is optional.
- 6Leftovers can be stored in the fridge for 2 days, but the beef will lose its crispiness upon reheating.
Adapt it for your goals.
Vegetarian
Replace beef with 400g of paneer or firm tofu, cubed. Skip the egg white in the marinade and fry until golden before tossing in the sauce.
quickQuick
Use pre-sliced beef stir-fry strips to save time. A store-bought chili-garlic sauce can be used to simplify the sauce preparation.
gluten freeGluten free
Use tamari instead of soy sauce and ensure your chili sauce and vinegar are certified gluten-free. Replace cornflour with arrowroot starch for the marinade.
high proteinHigh protein
Increase the amount of beef to 600g for a more protein-packed meal. Serve with a side of quinoa or brown rice.