New School Crispy Chilli Beef
New School Crispy Chilli Beef
Ingredients
For the Beef
- 1 1/2 pounds flank steak, sliced into 1/4-inch thick strips against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 egg white
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 3/4 cup cold water
For the Crispy Frying
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely chopped (or 1 teaspoon chili flakes for less heat)
- 1 carrot, julienned
- 1/2 green bell pepper, julienned
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, Shaoxing wine, 1 tablespoon cornstarch, and egg white. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the batter: In a separate bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, thick batter forms. Set aside.
⏱️ 5 min
- 3
Prepare the sauce: In a small bowl, whisk together the rice vinegar, granulated sugar, 2 tablespoons soy sauce, ketchup, and chicken broth. In another small bowl, create a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water. Set both aside.
⏱️ 5 min
- 4
Heat the oil for frying: Pour 4 cups of vegetable oil into a large Dutch oven or deep pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 5
First fry the beef: Dip each marinated beef strip into the prepared batter, ensuring it's fully coated. Carefully drop the battered beef into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes per batch, or until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Allow the oil to return to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350
- 6
Second fry for crispiness: Increase the oil temperature to 375°F (190°C). Return all the par-fried beef to the hot oil and fry for another 2-3 minutes, or until deeply golden brown and very crispy. Remove with a slotted spoon and drain again on the wire rack.
⏱️ 5 min•🌡️ 375
- 7
Cook the sauce: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, grated ginger, and chopped red chili. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 8
Add vegetables and sauce liquid: Add the julienned carrot and green bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp. Pour in the prepared sauce liquid mixture (vinegar, sugar, soy sauce, ketchup, broth). Bring to a simmer.
⏱️ 4 min
- 9
Thicken the sauce: Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. It should be thick enough to coat a spoon.
⏱️ 2 min
- 10
Combine and serve: Add the crispy fried beef to the wok with the sauce. Toss quickly to coat all the beef evenly. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
New School Crispy Chilli Beef
For the Beef
- 1 1/2 pounds flank steak, sliced into 1/4-inch thick strips against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 egg white
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 3/4 cup cold water
For the Crispy Frying
- 4 cups vegetable oil, for deep frying
For the Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely chopped (or 1 teaspoon chili flakes for less heat)
- 1 carrot, julienned
- 1/2 green bell pepper, julienned
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Prepare the beef: In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, Shaoxing wine, 1 tablespoon cornstarch, and egg white. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the batter: In a separate bowl, whisk together the all-purpose flour, 1/2 cup cornstarch, and baking powder. Gradually add the cold water, whisking until a smooth, thick batter forms. Set aside.
⏱️ 5 min - 3
Prepare the sauce: In a small bowl, whisk together the rice vinegar, granulated sugar, 2 tablespoons soy sauce, ketchup, and chicken broth. In another small bowl, create a cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water. Set both aside.
⏱️ 5 min - 4
Heat the oil for frying: Pour 4 cups of vegetable oil into a large Dutch oven or deep pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 5
First fry the beef: Dip each marinated beef strip into the prepared batter, ensuring it's fully coated. Carefully drop the battered beef into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes per batch, or until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Allow the oil to return to 350°F (175°C) between batches.
⏱️ 10 min•🌡️ 350 - 6
Second fry for crispiness: Increase the oil temperature to 375°F (190°C). Return all the par-fried beef to the hot oil and fry for another 2-3 minutes, or until deeply golden brown and very crispy. Remove with a slotted spoon and drain again on the wire rack.
⏱️ 5 min•🌡️ 375 - 7
Cook the sauce: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic, grated ginger, and chopped red chili. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 8
Add vegetables and sauce liquid: Add the julienned carrot and green bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp. Pour in the prepared sauce liquid mixture (vinegar, sugar, soy sauce, ketchup, broth). Bring to a simmer.
⏱️ 4 min - 9
Thicken the sauce: Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. It should be thick enough to coat a spoon.
⏱️ 2 min - 10
Combine and serve: Add the crispy fried beef to the wok with the sauce. Toss quickly to coat all the beef evenly. Garnish with toasted sesame seeds and thinly sliced green onions. Serve immediately with steamed rice.
⏱️ 2 min