Chinese Takeaway: Crispy Chilli Beef (Gluten-free)

Chinese take away and gluten free are two words that don't frequently come together. Even when you live in a city of culinary excellence like London it's still difficult to find gluten free Chinese food. But luckily enough you don't have to travel the word for a good Chinese take out, you can simple make it at home with the right ingredients and a little bit of time. The second dish of my series "Gluten-Free Chinese Takeaway" we're creating Crispy Chilli Beef, a staple in Chinese restaurants around the world. And one of my favourite recipes to make. Its not a quick recipe but it's worth the time you put in!

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Why make this crispy chilli beef recipe?

Getting to experience Chinese take-out style crispy chilli beef in the comfort of your own home. Learning how to make a very tasty Chinese dish that will impress your friends and family. Or being able to indulge in one of your old favourite takeaway dishes before you learned you can no longer eat gluten. These are just a few reasons why you should learn this recipe. Also, did I say that this recipe is gluten and dairy-free, making it perfect for those with intolerances.

Gluten-free Crispy Chilli Beef Ingredients

I always recommend using the best quality ingredients, shopping seasonally, and sustainably sourced when possible. If this is your first time cooking gluten-free for someone with Coeliac disease. I recommend checking the ingredients label before using because gluten can sneak into recipes when you least expect it. Below is each ingredient you will need:

• Sirlion steak - Choose a slim sirloin steak with little fat. You can press the steak into a thinner steak using a rolling pin.

• Egg - I only cook with organic free-range eggs. However, I am conscious that cooking gluten-free is already very expensive, so any quality egg will do. The egg quality won't change the flavour of this lemon chicken recipe.

• Gluten-free soy sauce  - Most major large supermarkets now sell gluten-free soy sauce or you can find it at Asian supermarkets. Alternatively, you can use gluten-free tamari sauce which is often easy to come by. You can swap the soy sauce for tamari sauce at a 1:1 ratio.

• Cornflour - Or cornstarch, if you aren't based in the UK or Australia. Used to create the delicious crispy batter that will go around the sirloin steak. There is no substitute for this ingredient as it is the base for the batter.

• White pepper (optional) - Add an extra element of spicy to the crispy beef batter.

• Olive Oil or Neutral Oil - Either use a good quality olive oil to add a depth of flavour or a neutral vegetable oil. I have tried this recipe with both and found both delicious.

• Onions - I only use yellow or white onions in this recipe. I tend to find that red doesn't cook down as well as yellow and white onions. Plus, red onion lacks the deep flavour that yellow onion will provide once cooked down into this pizza sauce needs.

• Green bell pepper - Green bell pepper brings a delicious bitter element to the dish. You can still create it without the green bell pepper and it will taste delicious.

• Garlic - I love garlic, and the bigger the clove, the better. You can never have too much of a good thing, and I feel garlic compliments lemon and ginger perfectly.

• Fresh Ginger - Fresh or minced ginger from a jar will work for this recipe. I tend to use fresh most of the time. If using fresh, a helpful tip: peel the ginger with the back of a teaspoon is one of the fastest and most effective ways to peel it.

• Chillies - I only use birds-eye (Thai chillies) in this recipe as I love spicy food. Depending on your spice tolerance, I recommend using 1 large or 1-2 small red chillies, deseeded. If you only have green chillis, reduce the quantity in half as green chillies tend to be more bitter.

• Spring onions - Spring onions are optional. But they bring an extra hit of flavour to the dish. If you are using spring onions, I recommend only using the green ends of the spring onions and saving the whites for a stir fry.

• Sweet chilli sauce - I like to use Healthy Boy Thai Sweet Chilli sauce but any sweet chilli sauce will do. Just be conscious that plain sweet chilli sauce can be sweeter than the Thai version.

• Rice vinegar - You will want to use a distilled gluten-free rice vinegar. Check the label before using as a few brands do use gluten containing ingredients during production.

• Granulated sugar - You will want to stick with using only granulated white sugar in this recipe. Brown sugar will change the colour of the sauce and flavour. You want a lot of sweetness to compliment the chilli sauce.

• Tomato purée - Any tomato purée will do. It's used to bring an extra depth of flavour and richness to the sauce. But make sure it's 100% tomato. You don't want to use a tomato with garlic purée or a tomato and herb purée.

Frequently Asked Questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make this crispy chilli beef gluten-free?

As someone with Coeliac disease, all my recipes are 100% gluten-free. With this in mind, check the labels on everything you use. This recipe uses gluten-free soy sauce, but check the bottle to ensure it's gluten-free. Traditional soy sauce contains gluten. Alternatively, you can use tamari, but again, check that it's gluten-free, as companies like to use gluten-containing products as bulking agents. In light of this, be cautious of cross-contamination if your household kitchen isn't 100% gluten-free, and let your guests know of any cross-contamination risks.

Can I make this crispy chilli beef dairy-free?

Nearly all of my recipes are dairy-free due to feeling better not eating dairy. Plus, my partner is lactose intolerant. So, I like to ensure my recipes are dairy-free for him! Plus, the good news is crispy chilli beef recipe is naturally dairy-free.

Can I make this crispy chilli beef soya free?

While this recipe isn't soya-free due to containing soy sauce, the good news is you can create this recipe soya-free. You can replace the soy sauce in the chilli sauce with coconut aminos at a 1:1 ratio. Coconut aminos is a great soy sauce substitute with a similar flavour. Meaning you will still get a delicious Chinese meal without the soya.

Can I make this crispy chilli beef vegan?

It might surprise you, but you can turn this recipe into a vegan dish. All you have to do is replace the beef with extra firm tofu. Press the tofu and cut it into cubes or fillets. Use 50ml of your favourite milk alternative instead of the egg. Remember, don't leave the tofu in the milk for too long as it will absorb it. You want it wet enough that the cornflour will stick. When you cook the tofu following the packaging cooking time.

How do I store this crispy chilli beef?

It's best to eat this crispy chilli beef straight after cooking. The chilli sauce should last in the fridge for up to 5 days in an airtight container.

Can I freeze this crispy chilli beef?

You can freeze the chilli sauce for up to one month in an airtight container. However, defrost thoroughly overnight before serving. While ensuring the sauce is piping hot before serving. Technically, you can freeze the cooked beef in an airtight container for up to one month. Defrost thoroughly overnight. Then reheat in an oven at 180ºc for 10-20 minutes until it reaches an internal temperature of 74ºc. However, this might change the texture of the dish.

Gluten-Free Chinese Takeaway: Crispy Chilli Beef Recipe

Here's the recipe for my dairy and gluten-free Chinese takeaway inspired crispy chilli beef for that perfect night in.

Serves: 2-4

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients

Crispy beef

• Sirloin steak

• 1 egg

• 4 tbsp corn flour

• 1/4 tsp white pepper

• 1 yellow onion

• 1 green pepper

• 1 birds eye chilli

• 1 cm ginger, minced

• 3 cloves of garlic, minced

• 4.5 tbsp neutral oil

• white pepper

Chilli sauce

• 1.5 tbsp rice vinegar

• 2 tbsp gluten free soy sauce

• 5 tbsp sugar

• 2 tbsp tomato puree

• 2 tbsp Thai sweet chilli sauce

To serve

• Steamed white rice

• 1 spring onion (optional)

• Sesame seeds (optional)

Method

Make the crispy beef

1. Slice your beef into thin strips.

2. Place the beef into the whisked egg to soak.

3. Add the cornflour into a separate bowl with the white pepper.

4. Toss the steak strips into the cornflour until evenly coated.

5. Heat 3 tbsp of neutral oil in a frying pan over medium-high heat.

6. Once the oil is hot, add the beef strips and cook for 6 minutes. Turning halfway through frying.

7. Lift the steak out of the pan and place a kitchen towel to mop up the excess oil.

8. Discard the oil from the pan and give it a quick wipe.

Create the sauce

1. Add the rice vinegar, gluten-free soy sauce, sugar, tomato purée, and Thai sweet chilli sauce into a bowl.

2. Whisk until the sugar has dissolved and you have a smooth sauce.

Make the crispy chilli beef

1. Heat the remaining 1 tbsp oil in the frying pan over medium-high heat.

2. Add the onions to the frying pan when the oil is hot.

3. Stir the onion constantly until it begins to soften and brown about 5 minutes.

4. Add the green pepper to the pan and soften. About 3 minutes.

5. Next, add the garlic, chilli, and ginger to the pan to release its aromas and soften. Fry for another minute.

6. Pour in the sauce and bubble for a few minutes, so that the sauce reduces down.

7. Tip in the crispy beef and coat evenly with the sauce.

8. Serve on a bed of steamed rice with sliced spring onions and sesame seeds (optional)

Tips

• Using chopsticks to move the beef from the egg to the cornflour and the cornflour to the frying pan can make it less messy.

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