Australian Beef Fry

Name: Australian Beef Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g beef (sirloin or flank steak, sliced thinly against the grain); 1 tbsp ginger-garlic paste; 2 tbsp soy sauce (for sauce); 1 tsp white vinegar (for sauce); 1 tsp black pepper powder; 3 tbsp cornflour; 1 pcs egg white (optional, for extra crispiness); 1.5 cup oil for frying; 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 1 pcs onion (large, cut into 1-inch cubes); 1 pcs capsicum (medium, any color, cut into 1-inch cubes); 2 tbsp red chili sauce (like Sriracha or any hot garlic sauce); 1 tbsp tomato ketchup; 0.5 tsp sugar; 0.5 tsp salt (adjust as soy sauce is salty); 2 tbsp spring onion greens (chopped, for garnish)

RATING

4.4/5(28)

TASTE SCORE

8/10

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.

PREP

20m

COOK

25m

SERVES

150 G

536 cal

SERVINGS

METHOD · 5 STEPS

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.
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.
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.
Add sauces and combine: Reduce the heat to medium. 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.
Garnish and serve: Turn off the heat. Garnish with chopped spring onion greens. Serve immediately while the beef is still crispy. It pairs well with fried rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender result, always slice the beef against the grain.
2
Frying the beef in batches is crucial for getting a crispy texture. Overcrowding the pan will steam the beef instead of frying it.
3
Have all your sauces and chopped vegetables ready before you start stir-frying, as the final steps happen very quickly.
4
Adjust the amount of red chili sauce and green chilies to control the spice level.
5
For an authentic touch, you can add a pinch of MSG (ajinomoto) along with the sauces, though it is optional.
6
Leftovers can be stored in the fridge for 2 days, but the beef will lose its crispiness upon reheating.

RECIPE VARIATIONS