Crispy Chili Beef
Crispy Chili Beef
Ingredients
For the Crispy Beef
- 350 g flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 egg white
- 1/2 cup cornstarch
- as needed oil, for frying
For the Chili Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2-3 red chilies, sliced
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha, optional
- 1 tablespoon cornstarch, for slurry
- 1 tablespoon water, for slurry
To Serve
- as needed steamed rice
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Thinly slice the flank steak against the grain. In a medium bowl, combine the sliced beef with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, and 1 egg white. Mix these ingredients thoroughly until the beef is well coated.
⏱️ 5 min
- 2
Add 1/2 cup cornstarch to the marinated beef and mix again until each piece of beef is fully coated with the cornstarch mixture.
⏱️ 3 min
- 3
Heat enough oil for deep frying in a wok or deep pan to a temperature of 170-180°C (340-350°F).
⏱️ 5 min•🌡️ 175
- 4
Carefully add the coated beef slices to the hot oil in batches. Ensure not to overcrowd the pan. Fry each batch for approximately 3-4 minutes, or until the beef turns golden brown and becomes crispy.
⏱️ 8 min•🌡️ 175
- 5
Using a slotted spoon or spider, remove the fried beef from the oil and transfer it to a wire rack to drain any excess oil.
⏱️ 2 min
- 6
In a clean wok or pan, heat 1 tablespoon sesame oil over medium heat. Add the minced garlic, grated ginger, and sliced red chilies. Sauté for 1 minute until the aromatics are fragrant.
⏱️ 2 min
- 7
Pour in 1/2 cup sweet chili sauce, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 2 tablespoons brown sugar. Bring the sauce to a gentle simmer, stirring to dissolve the sugar. If you desire an extra kick, add 1 tablespoon sriracha at this stage.
⏱️ 3 min
- 8
Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water. Stir the cornstarch slurry continuously into the simmering sauce until it thickens to your preferred consistency.
⏱️ 2 min
- 9
Add the crispy fried beef back into the wok with the prepared chili sauce. Toss gently until all the beef pieces are thoroughly coated in the sauce.
⏱️ 2 min
- 10
Serve the Crispy Chili Beef immediately while hot, typically over a bed of steamed rice. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chili Beef
For the Crispy Beef
- 350 g flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 egg white
- 1/2 cup cornstarch
- as needed oil, for frying
For the Chili Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2-3 red chilies, sliced
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha, optional
- 1 tablespoon cornstarch, for slurry
- 1 tablespoon water, for slurry
To Serve
- as needed steamed rice
- as needed green onions, chopped
- as needed sesame seeds
Instructions
- 1
Thinly slice the flank steak against the grain. In a medium bowl, combine the sliced beef with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon soy sauce, and 1 egg white. Mix these ingredients thoroughly until the beef is well coated.
⏱️ 5 min - 2
Add 1/2 cup cornstarch to the marinated beef and mix again until each piece of beef is fully coated with the cornstarch mixture.
⏱️ 3 min - 3
Heat enough oil for deep frying in a wok or deep pan to a temperature of 170-180°C (340-350°F).
⏱️ 5 min•🌡️ 175 - 4
Carefully add the coated beef slices to the hot oil in batches. Ensure not to overcrowd the pan. Fry each batch for approximately 3-4 minutes, or until the beef turns golden brown and becomes crispy.
⏱️ 8 min•🌡️ 175 - 5
Using a slotted spoon or spider, remove the fried beef from the oil and transfer it to a wire rack to drain any excess oil.
⏱️ 2 min - 6
In a clean wok or pan, heat 1 tablespoon sesame oil over medium heat. Add the minced garlic, grated ginger, and sliced red chilies. Sauté for 1 minute until the aromatics are fragrant.
⏱️ 2 min - 7
Pour in 1/2 cup sweet chili sauce, 1/4 cup soy sauce, 1/4 cup rice vinegar, and 2 tablespoons brown sugar. Bring the sauce to a gentle simmer, stirring to dissolve the sugar. If you desire an extra kick, add 1 tablespoon sriracha at this stage.
⏱️ 3 min - 8
Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water. Stir the cornstarch slurry continuously into the simmering sauce until it thickens to your preferred consistency.
⏱️ 2 min - 9
Add the crispy fried beef back into the wok with the prepared chili sauce. Toss gently until all the beef pieces are thoroughly coated in the sauce.
⏱️ 2 min - 10
Serve the Crispy Chili Beef immediately while hot, typically over a bed of steamed rice. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
⏱️ 3 min