Description
Crispy Chilli Beef is a flavorful Asian stir-fry dish featuring thinly sliced beef coated in a crispy batter and tossed in a sweet, spicy, and tangy sauce. This recipe combines the perfect balance of crunchy texture and bold flavors, making it an excellent choice for a satisfying main course.
Ingredients
Scale
Beef Coating
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Sauce and Stir-Fry
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2–3 green onions, sliced
- 1–2 red chilies, sliced (optional for heat)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
Instructions
- Prepare the Beef: In a bowl, toss the thinly sliced beef with cornstarch, all-purpose flour, salt, and pepper until evenly coated, ensuring each piece is well covered for crispiness.
- Fry the Beef: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the beef in batches, avoiding overcrowding, until crispy and golden brown, approximately 2–3 minutes per side. Drain the fried beef on paper towels to remove excess oil.
- Clean the Pan and Sauté Aromatics: Carefully discard the frying oil and wipe out the pan to remove any residue. Add sesame oil and sauté minced garlic, grated ginger, and sliced red chilies (if using) for about 1 minute until fragrant and aromatic.
- Cook the Vegetables: Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2–3 minutes until they are slightly softened but still crisp.
- Prepare and Add the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, and chili flakes (if using). Pour this mixture into the pan and let it simmer for 1–2 minutes to meld the flavors.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry and cook for another minute until the sauce has thickened to a glossy consistency.
- Combine Beef and Sauce: Return the crispy beef to the pan and toss quickly to coat all pieces evenly in the sauce. Cook for an additional 1–2 minutes until everything is well combined and heated through.
- Garnish and Serve: Garnish the dish with sliced green onions and serve immediately with steamed rice or noodles for a complete meal.
Notes
- For extra crispiness, consider double-frying the beef: fry once, let it cool, then fry a second time before tossing in the sauce.
- Adjust the amount of red chilies or chili flakes to suit your preferred spice level.
- This dish pairs wonderfully with steamed rice or noodles for a fulfilling meal.
- Wiping out the pan after frying helps prevent burnt bits and achieves a cleaner flavor for the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
