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Crispy Chilli Beef


  • Sauce:
  • -2 tbsp gluten free soya sauce
  • -2 tbsp barbecue sauce
  • -2 tbsp garlic infused oil
  • -1 tsp coconut sugar
  • -1 tsp Worcester sauce
  • -1 tbsp balsamic vinegar
  • -300g sweet and sour sauce I drain it just for the sauce and keep the vegetables for another time
  • -1 tbsp cornflour
  • Batter:
  • -500g stir fry beef
  • -2 eggs
  • -150g gram flour you can use cornflour I just love how crispy gram flour goes
  • -500ml crisp and dry oil
  • Egg fried rice
  • -1 mug of rice to 2 parts water
  • -Salt
  • -100g peas
  • -2 eggs
  • -2 tbsp gluten free soya sauce
  • -2 tbsp sesame oil
  • Other ingredients;
  • -1 red pepper deseeded and finely chopped
  • -1 green pepper deseeded and finely chopped
  • -handful of chives finely chopped
  • -sesame seeds
  • -coriander


  • Place gram flour into a bowl and in a separate bowl beat your two eggs together. Add oil to a deep pan and heat up on a medium heat. Taking each pieces of beef coat it evenly in the gram flour, transfer this to the beaten egg and then back again into to the gram flour. Make sure to keep hand clean and one for covering all pieces of beef. I always test my batter first before adding too many pieces into the pan of oil. If you test sample starts to bubble and crisp up this will indicate your oil is at the right temperate.
  • I always recommend having a plate near with a double piece of kitchen roll on to absorb any access oil from the beef. Repeat the process of covering all pieces of beef ensuring not to put too many pieces in at once as this can lead to pieces getting stuck together or not crisping up as much. Remove pieces with a wire skimmer spoon as oil will be extremely hot.
  • Bring a pan to boil, season with salt and add rice. Cook for twenty minutes or until all water has been absorbed and rice is fluffy in texture.
  • Whilst, the rice is cooking you can prepare your sauce. Add garlic oil to a frying pan and slowly add in soya sauce, barbecue sauce, worcester sauce and balsamic sauce and coconut sugar to infuse all flavours together for 1 minute. Strain sweet and sour sauce of any chunks of fruit and vegetable and add to the pan. Using the jar add 1 tbsp of cornflour with 2 tbsp of water and mix together. Slowly pour into pan and mix until sauce begins to thicken and remove from heat.
  • All your beef should been crispy and resting; your rice will also be ready to be drained if any water is remaining. In a separate pan add some garlic oil and finely chopped allow to cook until al dente.
  • In a large wok add sesame oil until hot and quickly add in rice; using a jug add 2 eggs, 2 tbsp sesame seed oil and 2 tbsp of soy sauce and combine with rice until egg is cooked through. Add frozen peas until cooked through.
  • In the pan with the peppers, turn the heat back on to warm pepper through, add crispy beef and top with sauce to combine all flavours together.
  • Serve rice with a portion of crispy beef and top off with sesame seeds, chopped chives and coriander.


Serves: 4 people