Sweet Chili Crispy Beef over Coriander Lime Rice
Sweet Chili Crispy Beef over Coriander Lime Rice
Ingredients
For the Crispy Beef
- 1 1/2 pounds ribeye or sirloin steak, thinly sliced against the grain
- 1 egg
- 1 teaspoon white pepper
- 1 tablespoon fresh ginger, grated
- 1 teaspoon brown sugar
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 3 cups vegetable oil, for frying
For the Sweet Chili Sauce
- 2 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 1 teaspoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon brown sugar
- 1/4 cup chicken or vegetable stock, or water, as needed
For the Sautéed Aromatics and Vegetables
- 5 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 yellow onion, julienned
- 1 red chili, diced (seeds removed for less heat)
- 1/2 red bell pepper, julienned
- 1 tablespoon vegetable oil
For the Coriander Lime Rice
- 2 cups long-grain white rice, rinsed
- 4 cups water
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/2 teaspoon salt
Instructions
- 1
Prepare the beef for marinating: Slice the ribeye or sirloin steak thinly against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with the egg, white pepper, 1 tablespoon grated fresh ginger, and 1 teaspoon brown sugar. Mix well to ensure all beef is coated. Cover and marinate in the refrigerator for 45 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the coriander lime rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro, lime juice, and lime zest. Keep warm.
⏱️ 25 min
- 3
Prepare the dry rub: In a shallow dish, whisk together the cornstarch and garlic powder.
⏱️ 2 min
- 4
Prepare the sweet chili sauce: In a small bowl, whisk together the ketchup, sweet chili sauce, light soy sauce, dark soy sauce, white wine vinegar, and 1 teaspoon brown sugar. Gradually add chicken or vegetable stock (or water) a tablespoon at a time until the sauce reaches your desired consistency (it should be pourable but not too thin). Set aside.
⏱️ 3 min
- 5
Coat the beef: After the beef has marinated, remove it from the refrigerator. Working in batches, dredge the marinated beef pieces thoroughly in the cornstarch and garlic powder mixture, ensuring each piece is fully coated. Shake off any excess.
⏱️ 5 min
- 6
Fry the beef: Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Carefully add the coated beef in small batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the crispy beef to a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350
- 7
Sauté the aromatics and vegetables: Discard all but 1 tablespoon of oil from the wok. Add the minced garlic, 1 teaspoon grated fresh ginger, julienned onion, and diced red chili. Sauté for 2-3 minutes until fragrant. Add the julienned red bell pepper and continue to sauté for another 2 minutes until slightly softened but still crisp.
⏱️ 5 min
- 8
Combine and toss: Pour the prepared sweet chili sauce into the wok with the sautéed vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly. Add the crispy fried beef to the wok and toss gently to coat all the beef evenly with the sauce and vegetables.
⏱️ 5 min
- 9
Serve immediately over the warm coriander lime rice. Garnish with extra fresh cilantro if desired.
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Crispy Beef over Coriander Lime Rice
For the Crispy Beef
- 1 1/2 pounds ribeye or sirloin steak, thinly sliced against the grain
- 1 egg
- 1 teaspoon white pepper
- 1 tablespoon fresh ginger, grated
- 1 teaspoon brown sugar
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 3 cups vegetable oil, for frying
For the Sweet Chili Sauce
- 2 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 1 teaspoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon white wine vinegar
- 1 teaspoon brown sugar
- 1/4 cup chicken or vegetable stock, or water, as needed
For the Sautéed Aromatics and Vegetables
- 5 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 yellow onion, julienned
- 1 red chili, diced (seeds removed for less heat)
- 1/2 red bell pepper, julienned
- 1 tablespoon vegetable oil
For the Coriander Lime Rice
- 2 cups long-grain white rice, rinsed
- 4 cups water
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 1/2 teaspoon salt
Instructions
- 1
Prepare the beef for marinating: Slice the ribeye or sirloin steak thinly against the grain into bite-sized pieces. In a medium bowl, combine the sliced beef with the egg, white pepper, 1 tablespoon grated fresh ginger, and 1 teaspoon brown sugar. Mix well to ensure all beef is coated. Cover and marinate in the refrigerator for 45 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the coriander lime rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the chopped cilantro, lime juice, and lime zest. Keep warm.
⏱️ 25 min - 3
Prepare the dry rub: In a shallow dish, whisk together the cornstarch and garlic powder.
⏱️ 2 min - 4
Prepare the sweet chili sauce: In a small bowl, whisk together the ketchup, sweet chili sauce, light soy sauce, dark soy sauce, white wine vinegar, and 1 teaspoon brown sugar. Gradually add chicken or vegetable stock (or water) a tablespoon at a time until the sauce reaches your desired consistency (it should be pourable but not too thin). Set aside.
⏱️ 3 min - 5
Coat the beef: After the beef has marinated, remove it from the refrigerator. Working in batches, dredge the marinated beef pieces thoroughly in the cornstarch and garlic powder mixture, ensuring each piece is fully coated. Shake off any excess.
⏱️ 5 min - 6
Fry the beef: Heat 3 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Carefully add the coated beef in small batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the crispy beef to a wire rack set over paper towels to drain excess oil. Repeat with remaining beef.
⏱️ 10 min•🌡️ 350 - 7
Sauté the aromatics and vegetables: Discard all but 1 tablespoon of oil from the wok. Add the minced garlic, 1 teaspoon grated fresh ginger, julienned onion, and diced red chili. Sauté for 2-3 minutes until fragrant. Add the julienned red bell pepper and continue to sauté for another 2 minutes until slightly softened but still crisp.
⏱️ 5 min - 8
Combine and toss: Pour the prepared sweet chili sauce into the wok with the sautéed vegetables. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly. Add the crispy fried beef to the wok and toss gently to coat all the beef evenly with the sauce and vegetables.
⏱️ 5 min - 9
Serve immediately over the warm coriander lime rice. Garnish with extra fresh cilantro if desired.