Description
Thin strips of sirloin coated in a light, crunchy batter and stir-fried in a glossy honey-soy-chilli sauce. Sweet, spicy, tangy, and ready in just 30 minutes—perfect for quick weeknight dinners.
Ingredients
500g sirloin steak, thinly sliced
1/2 cup cornstarch
1/2 tsp baking powder
Salt & pepper, to taste
Vegetable oil, for frying
2 tbsp dark soy sauce
2 tbsp ketchup
1 tbsp vinegar (cider or rice wine)
2 tbsp honey
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 red chilli pepper, sliced
1 red bell pepper, sliced (optional)
Instructions
- Slice the beef across the grain into thin, bite-sized strips.
- Make the batter by mixing cornstarch, baking powder, salt, and pepper.
- Coat the beef evenly in the dry mixture.
- Heat oil in a large skillet or wok over high heat.
- Fry the beef in batches until golden and crispy (3–6 minutes per batch). Drain on paper towels.
- Stir-fry the red bell pepper and chilli for 2–3 minutes until slightly softened.
- Whisk together soy sauce, ketchup, vinegar, honey, ginger, and garlic to make the sauce.
- Return the fried beef to the pan with the veggies, pour in the sauce, and toss for 1–2 minutes until thick and glossy.
- Serve immediately over rice or noodles.
Notes
- Double the sauce for extra coverage.
- Add more veggies like carrots, onions, or spring onions for variation.
- To make it gluten-free, use tamari and gluten-free ketchup and vinegar.
- Use chicken thighs or leftover roast beef as a protein alternative.
- Reheat in an air fryer or hot skillet for best texture—avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
