Crispy Chili Beef

Ingredients

For the Beef

1 1/4 pounds boneless ribeye beef, thinly sliced against the grain

For the Marinade and Coating

1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red chili flakes
2 teaspoons sesame oil
1 tablespoon dark soy sauce
1 pinch black pepper
1 egg, large
1/4 cup cornstarch
2 tablespoons cornstarch
2 cups vegetable oil, for shallow frying

For the Vegetables

1 red bell pepper, chopped into thin strips
1 onion, sliced into thin strips
3 cloves garlic, thinly sliced
2 red chilies, sliced into rounds (adjust to taste)
1 tablespoon vegetable oil, for stir-frying

For the Sauce

2 tablespoons dark soy sauce
4 tablespoons sweet chili sauce
2 tablespoons ketchup
2 teaspoons rice vinegar
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon red chili flakes

For Garnish and Serving

1 tablespoon ginger, julienned
1/4 cup green onions, chopped
4 cups white rice, cooked, for serving

Instructions

1
Prepare the beef: Thinly slice the boneless ribeye beef against the grain into bite-sized pieces. Place the sliced beef in a large bowl.
⏱️ 10 min
2
Marinate the beef: To the beef, add ground ginger, garlic powder, onion powder, 1 teaspoon red chili flakes, sesame oil, dark soy sauce, black pepper, and the large egg. Mix thoroughly by hand until the beef is well coated.
⏱️ 5 min
3
Coat the beef: Add 1/4 cup plus 2 tablespoons of cornstarch to the marinated beef. Mix again until every piece of beef is evenly coated. Set aside.
⏱️ 5 min
4
Prepare the vegetables: Chop the red bell pepper and onion into thin strips. Thinly slice the garlic cloves and red chilies. Set aside the julienned ginger and chopped green onions for garnish.
⏱️ 10 min
5
Prepare the sauce: In a measuring cup or small bowl, combine 2 tablespoons dark soy sauce, sweet chili sauce, ketchup, rice vinegar, brown sugar, 1 teaspoon onion powder, and 1 teaspoon red chili flakes. Whisk until well combined.
⏱️ 3 min
6
Shallow-fry the beef: Heat 2 cups of vegetable oil in a large cast iron pan or wok over medium-high heat until it reaches about 350°F. Carefully add the coated beef in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and crispy. Remove the crispy beef with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 15 min
7
Stir-fry the vegetables: Carefully pour out most of the oil from the pan, leaving about 1 tablespoon. Add the chopped red bell pepper, sliced onion, sliced garlic, and sliced red chilies to the pan. Stir-fry for 3-5 minutes until the vegetables are slightly tender-crisp.
⏱️ 5 min
8
Combine with sauce: Pour the prepared sauce into the pan with the stir-fried vegetables. Bring to a gentle simmer and cook for 1-2 minutes until the sauce slightly thickens.
⏱️ 2 min
9
Finish the dish: Add the crispy fried beef back into the pan with the sauce and vegetables. Add the julienned ginger and chopped green onions. Toss everything together until the beef and vegetables are thoroughly coated in the sauce.
⏱️ 3 min
10
Serve immediately over hot white rice and enjoy your homemade Crispy Chili Beef!
⏱️ 2 min