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Crispy Chili Beef

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35min

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4 servings

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Crispy Chili Beef is a tantalizing dish that combines tender strips of beef with a crispy exterior, all coated in a sweet and spicy sauce. This Chinese-inspired recipe offers a perfect balance of textures and flavors, with the crunch of the beef complemented by the sticky, aromatic sauce. The dish is infused with garlic, ginger, and chili, creating a bold and satisfying taste profile. It's a popular choice for those who enjoy a bit of heat in their meals, but the spice level can be easily adjusted. Typically served over steamed rice, Crispy Chili Beef makes for a delicious and impressive main course that's sure to become a favorite for family dinners or when entertaining guests.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
9 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Wheat

Ingredients

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Steps

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1
Prepare beef

Slice the beef sirloin into thin strips, about 1/4 inch thick.

2
Season beef

In a bowl, toss the beef strips with salt and black pepper.

3
Coat beef

Coat the seasoned beef strips in cornstarch, shaking off excess.

4
Heat oil

In a large wok or deep frying pan, heat vegetable oil to 350°F (175°C).

5
Fry beef

Fry the coated beef strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.

6
Prepare sauce

In a small bowl, mix soy sauce, rice vinegar, brown sugar, and sesame oil.

7
Prepare aromatics

Finely chop the garlic, ginger, and red chili peppers. Slice the green onions.

8
Stir-fry aromatics

In a clean wok or pan, stir-fry garlic, ginger, and chili peppers in 2 tablespoons of oil for 30 seconds.

9
Add sauce

Pour in the prepared sauce and bring to a simmer.

10
Coat beef

Add the crispy beef back to the wok and toss to coat with the sauce.

11
Add final touches

Stir in red pepper flakes and half of the sliced green onions.

12
Serve

Serve hot, garnished with remaining green onions, over steamed rice if desired.

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