Description
Crispy chili beef delivers a punch of Asian-inspired flavor that dances on your plate with zesty charm. Lean beef slices coated in a spicy-sweet sauce guarantee a quick dinner that sparks excitement at your table.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs flank steak
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- ¼ cup vegetable oil
Seasoning and Spices:
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic
- 1 inch ginger
- 2–3 red chilies
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
Binding and Garnish:
- 1 large egg
- ½ cup water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 green onions
- Sesame seeds
- Cooked white rice or brown rice
Instructions
- Cut 1.5 lbs flank steak into ⅛-inch slices against the grain, ensuring thin and even pieces.
- Create a crispy coating by mixing ¼ cup cornstarch, ¼ cup flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
- Whisk 1 beaten egg into the dry mixture until a smooth batter forms.
- Thoroughly coat each beef slice in the batter, shaking off excess to prevent clumping.
- Heat 2 tablespoons vegetable oil in a skillet to 375°F, ensuring the pan is hot before adding meat.
- Fry beef pieces in a single layer for 2-3 minutes per side, creating a golden crispy exterior without overcrowding the pan.
- Transfer fried beef to a wire rack with paper towels, allowing excess oil to drain completely.
- In a separate pan, sauté 4 minced garlic cloves and 1 inch minced ginger over medium heat for 30 seconds.
- Add 2-3 finely chopped red chilies and cook for another 30 seconds to release aromatics.
- Pour ¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon hoisin sauce, and 1 tablespoon chili garlic sauce into the pan.
- Stir in 1 teaspoon sesame oil and ½ cup water, bringing the mixture to a gentle simmer.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then slowly add to the sauce while stirring constantly.
- Simmer sauce for 1-2 minutes until it thickens and becomes glossy.
- Gently add crispy beef to the sauce, tossing to ensure each piece is evenly coated.
- Cook for an additional 1-2 minutes to heat beef and allow sauce to cling to the meat.
- Transfer to a serving platter and sprinkle with 2 thinly sliced green onions and toasted sesame seeds.
- Serve immediately over steamed white or brown rice.
Notes
- Slice beef against the grain for maximum tenderness and easier chewing.
- Create an extra crispy coating by letting the battered beef sit for 10 minutes before frying to help the batter adhere better.
- Control spice levels by adjusting the amount of red chilies and chili garlic sauce to match personal heat preference.
- For a gluten-free version, substitute all-purpose flour with rice flour or cornstarch and use tamari instead of traditional soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 70 mg