Crispy Chilli Beef
Crispy Chilli Beef
Ingredients
For the Crispy Beef
- 1 pound beef strips, cut into 1/4-inch thick strips
- 1 teaspoon garlic puree
- 1 teaspoon soy sauce
- 1/2 cup cornstarch, or as needed for coating
- 3 cups vegetable oil, for frying, or as needed
For the Sauce
- 4 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- 1 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 1 fresh red chilies, thinly sliced, optional
For the Vegetables and Garnish
- 2 cloves garlic, minced
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, combine the beef strips with 1 teaspoon of garlic puree and 1 teaspoon of soy sauce. Mix well to ensure all beef is evenly coated. Let sit for 5 minutes.
⏱️ 5 min
- 2
Add the cornstarch to the seasoned beef and toss thoroughly until each strip is fully coated. Shake off any excess cornstarch.
⏱️ 3 min
- 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated beef strips in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 4
Using a slotted spoon, remove the crispy beef from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with remaining beef.
⏱️ 2 min
- 5
While the beef is frying, prepare the sauce. In a separate bowl, whisk together the ketchup, sweet chili sauce, honey, rice wine vinegar, dark soy sauce, 1 teaspoon garlic puree, 1 teaspoon ginger puree, and optional sliced fresh red chilies. Set aside.
⏱️ 5 min
- 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the minced garlic, sliced red onion, and sliced green bell pepper. Sauté for 3-4 minutes until the vegetables are fragrant and slightly softened.
⏱️ 4 min
- 7
Pour the prepared sauce into the wok with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min
- 8
Add the crispy beef back into the wok with the sauce and vegetables. Toss everything together until the beef and vegetables are thoroughly coated in the sauce.
⏱️ 2 min
- 9
Transfer the Crispy Chilli Beef to a serving dish. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately, perhaps with a side of steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chilli Beef
For the Crispy Beef
- 1 pound beef strips, cut into 1/4-inch thick strips
- 1 teaspoon garlic puree
- 1 teaspoon soy sauce
- 1/2 cup cornstarch, or as needed for coating
- 3 cups vegetable oil, for frying, or as needed
For the Sauce
- 4 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- 1 1/2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon garlic puree
- 1 teaspoon ginger puree
- 1 fresh red chilies, thinly sliced, optional
For the Vegetables and Garnish
- 2 cloves garlic, minced
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a medium bowl, combine the beef strips with 1 teaspoon of garlic puree and 1 teaspoon of soy sauce. Mix well to ensure all beef is evenly coated. Let sit for 5 minutes.
⏱️ 5 min - 2
Add the cornstarch to the seasoned beef and toss thoroughly until each strip is fully coated. Shake off any excess cornstarch.
⏱️ 3 min - 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the coated beef strips in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 4
Using a slotted spoon, remove the crispy beef from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with remaining beef.
⏱️ 2 min - 5
While the beef is frying, prepare the sauce. In a separate bowl, whisk together the ketchup, sweet chili sauce, honey, rice wine vinegar, dark soy sauce, 1 teaspoon garlic puree, 1 teaspoon ginger puree, and optional sliced fresh red chilies. Set aside.
⏱️ 5 min - 6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the minced garlic, sliced red onion, and sliced green bell pepper. Sauté for 3-4 minutes until the vegetables are fragrant and slightly softened.
⏱️ 4 min - 7
Pour the prepared sauce into the wok with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min - 8
Add the crispy beef back into the wok with the sauce and vegetables. Toss everything together until the beef and vegetables are thoroughly coated in the sauce.
⏱️ 2 min - 9
Transfer the Crispy Chilli Beef to a serving dish. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately, perhaps with a side of steamed rice.
⏱️ 1 min