Crispy Chilli Beef (Print View)
Golden crispy beef strips tossed in a spicy, tangy sauce with crisp vegetables
# What You'll Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - 1 egg, lightly beaten
07 - Vegetable oil, for deep frying
→ Sauce
08 - 2 tbsp soy sauce
09 - 2 tbsp sweet chili sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp tomato ketchup
12 - 1 tbsp dark brown sugar
13 - 1 tsp sesame oil
→ Vegetables & Aromatics
14 - 1 red bell pepper, thinly sliced
15 - 1 green bell pepper, thinly sliced
16 - 1 small onion, thinly sliced
17 - 2 cloves garlic, minced
18 - 1 red chili, thinly sliced
19 - 2 green onions, sliced
→ Garnish
20 - 1 tsp toasted sesame seeds
21 - Fresh cilantro leaves
# How to Make:
01 - Combine cornstarch, flour, salt, and pepper in a bowl. Dip beef strips into beaten egg, then coat thoroughly with flour mixture. Shake off excess coating.
02 - Heat vegetable oil in deep pan or wok to 350°F. Fry beef in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
03 - Whisk together soy sauce, sweet chili sauce, rice vinegar, ketchup, brown sugar, and sesame oil in small bowl until well combined.
04 - Leave 1 tbsp oil in wok. Stir-fry garlic, onion, bell peppers, and red chili over high heat for 2 minutes until slightly softened.
05 - Pour sauce into wok and bring to simmer, about 1 minute. Add crispy beef and toss quickly to coat evenly. Stir in green onions.
06 - Transfer to serving platter. Sprinkle with toasted sesame seeds and cilantro. Serve immediately with steamed jasmine rice.
# Expert Suggestions:
01 -
- The beef stays improbably crispy even after being tossed in sauce, a texture game-changer that makes restaurant-quality results totally achievable at home
- That sweet-spicy-tangy sauce hits all your craving buttons in one go, striking a perfect balance that keeps you coming back for just one more bite
02 -
- Crowding the pan while frying drops the oil temperature dramatically, resulting in greasy beef instead of crispy, so fry in smaller batches than you think you need
- Double-frying the beef for an extra minute creates the professional texture that most home cooks miss, and those extra 60 seconds make all the difference
03 -
- Slice your beef when its partially frozen, the firm texture makes getting those thin, even strips so much easier
- Warm your serving platter before dishing up, the beef stays crispy longer when it hits a warm surface instead of cold ceramic