Crispy Chili Beef
This Crispy Chili Beef is an explosion of flavors! Crispy beef coated in a sweet and spicy sauce, perfect for any occasion.
Servings: 4 servings
Ingredients
For the Beef:
- 1 lb beef Choose from filet, ribeye, flank, or sirloin.
- 1 cup cornstarch For that crispy coating.
- ½ teaspoon Kosher salt For seasoning.
- ½ teaspoon black pepper For additional seasoning.
For the Sauce:
- ½ cup rice vinegar Adds a tangy flavor.
- 2 tablespoons light soy sauce For a mild flavor.
- 2 tablespoons dark soy sauce For depth and color.
- 1 tablespoon sugar Balances the flavors.
- 2 tablespoons honey Adds sweetness and stickiness.
- ½ cup sweet chili sauce The star of the dish!
- ½ teaspoon red pepper flakes More for extra heat.
For Stir-Frying:
- 1 tablespoon peanut oil or vegetable oil For stir-frying the vegetables.
- 1 medium onion Thinly sliced.
- 1 medium carrot Julienned or cut into strips.
- 4 cloves garlic Minced.
- 2 teaspoons ginger Freshly minced for a fragrant touch.
- 1 bunch scallions Sliced, for garnish.
Instructions
- Begin by slicing your chosen beef into thin strips against the grain. This helps ensure tenderness. Season the beef with salt and pepper to taste.
- In a mixing bowl, whisk together the cornstarch, Kosher salt, and black pepper. In a separate bowl, beat the eggs until frothy. Dip each beef strip into the egg, then coat it thoroughly in the cornstarch mixture, shaking off any excess.
- In a large skillet or wok, heat enough peanut or vegetable oil over medium-high heat for frying. You want about ½ inch of oil in the pan. Make sure it’s hot enough by dropping a small piece of cornstarch into the oil; it should sizzle immediately.
- Carefully add the coated beef strips in batches to the hot oil, making sure not to overcrowd the pan. Fry until golden and crispy, about 3-4 minutes per side. Remove the beef and place it on a baking sheet lined with paper towels to drain excess oil.
- In a small bowl, whisk together the rice vinegar, light soy sauce, dark soy sauce, sugar, honey, sweet chili sauce, and red pepper flakes. Adjust the seasoning to your liking.
- In the same skillet, add 1 tablespoon of peanut or vegetable oil. Add the sliced onion, carrot, garlic, and ginger. Stir-fry for about 2-3 minutes, or until the vegetables are just tender.
- Once the vegetables are ready, return the crispy beef to the skillet. Pour the sauce over the beef and vegetables, tossing to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Transfer the Crispy Chili Beef to a serving platter. Garnish with sliced scallions, toasted sesame seeds, and the red chili pepper for an extra pop of color and flavor.
Equipment
- Large Skillet or Wok
- Baking Sheet
- Mixing Bowls
- Measuring cups and spoons
- Whisk
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- To make it vegetarian, substitute beef with firm tofu, following the same coating and frying process.
- Leftover Crispy Chili Beef can be stored in an airtight container in the refrigerator for up to 3 days.