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Honey chilli beef with garlic lettuce

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Honey chilli beef brings crunch, heat and sticky sweetness together in one seriously satisfying plate. Crisp fried rump steak gets tossed in a glossy chilli-honey sauce, while hot garlic lettuce adds savoury balance and freshness. Fast, bold and deeply comforting. Weeknight energy. Takeaway joy. At home.

Prep:25 minutes
Cook:25 minutes
Serves:Serves 2
Dietary:Dairy-free, Nut-free, Pregnancy-friendly
By Suzie Lee
From Saturday Kitchen Recipes


nutri-score dThis honey chilli beef recipe sits at Nutri-Score D. It is indulgent and energy-dense due to deep-frying and honey. Per serving (approximate): 980 kcal, fat 48g, saturates 9g, carbs 82g, sugars 38g, fibre 5g, protein 46g.

Equipment

Ingredients

For the beef

  • 500 g rump steak
  • 1 tsp cornflour
  • 1 pinch fine sea salt
  • 1 pinch ground white pepper
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • vegetable oil for frying
  • 1 onion
  • 1 green pepper
  • 2 spring onions

For the sauce

  • 2 garlic cloves
  • 1 red chilli
  • 2 tbsp light soy sauce
  • 160 g runny honey
  • 4 tbsp distilled white vinegar
  • 1 pinch fine sea salt

For the batter

  • 2 free-range eggs
  • 8 tbsp plain flour
  • 8 tbsp cornflour
  • 1 pinch fine sea salt
  • 1 pinch ground white pepper

For the garlic lettuce

  • 2 tbsp vegetable oil
  • 2 garlic cloves
  • 1 iceberg lettuce
  • 2 heaped tbsp oyster sauce
  • 1 tbsp light soy sauce

Customise

  • Swap rump steak for sirloin if you want extra tenderness.
  • Use rice vinegar instead of distilled vinegar for softer acidity.
  • Add fresh ginger to the sauce for warmth and depth.

Method

Marinate and prep – 10 minutes (do ahead)

  1. Season the beef. Put the steak strips into a bowl and toss with cornflour, salt, white pepper, soy sauce and sesame oil. Give it a good mix so every strip is coated. Leave it to sit while you prep the rest.
  2. Mix the sauce. Stir all the sauce ingredients together in a bowl. Taste it. Sweet, sharp, spicy. Set aside.
Why not try  Lamb and wild mushroom pierogi with damson chilli jam

Batter and fry – 15 minutes

  1. Set up the batter. Put beaten egg in one shallow bowl and mix the flours with seasoning in another.
  2. Coat the beef. Dip the beef into egg, then flour. Shake off excess. You want light, not claggy.
  3. Heat the oil. Pour oil into a deep pan. When bubbles dance around a wooden spoon, you are ready.
  4. Fry until crisp. Fry in small batches for 1–2 minutes per side. Golden and crunchy is the goal. Keep warm in the oven.

Sticky sauce finish – 10 minutes

  1. Stir-fry the veg. Heat oil in a wok and flash-fry onion and pepper until lightly charred.
  2. Bubble the sauce. Add the honey chilli sauce with a splash of water. Let it thicken and go glossy.
  3. Toss the beef. Add crispy beef and quickly coat. Move fast so it stays crunchy.

Garlic lettuce – 5 minutes

  1. Fry the garlic. Cook gently until golden, then lift out and save.
  2. Wilt the lettuce. Blanch briefly until just soft. Drain well.
  3. Finish the sauce. Simmer oyster sauce, soy and a ladle of blanching water. Spoon over lettuce and scatter with garlic.

Serve the honey chilli beef hot, topped with spring onions, and the garlic lettuce alongside.

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