Crispy Chili Beef is a delicious dish featuring thinly sliced flank steak coated in a crispy batter and tossed in a flavorful chili sauce, perfect for a satisfying meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lbs flank steak, thinly sliced against the grain
½ cup cornstarch
2 tbsp all-purpose flour
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ cup vegetable oil, for frying
¼ cup sweet chili sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp sriracha or chili garlic sauce
4 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp sesame oil
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
2 green onions, sliced
1–2 red chilies, thinly sliced, optional
1 tbsp sesame seeds
Instructions
Prepare the beef: Pat the sliced beef dry with paper towels. In a large bowl, combine cornstarch, flour, salt, pepper, and garlic powder. Add the beef and toss until every strip is well coated.
Make the sauce: Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, brown sugar, sriracha, garlic, ginger, and sesame oil. Set aside.
Fry the beef: Heat vegetable oil in a large skillet over medium-high heat. Fry the beef in small batches for 2–3 minutes per side, until deeply golden and crispy. Transfer to a wire rack or paper towels.
Cook the vegetables: Carefully remove excess oil, leaving about 1 tablespoon in the skillet. Add the onion and bell pepper. Stir-fry for 2–3 minutes, keeping them slightly crisp.
Add the sauce: Pour the sauce into the skillet and simmer for 1–2 minutes, until bubbling and slightly thickened.
Toss everything together: Add the crispy beef back to the skillet. Toss quickly to coat every piece in the sticky sauce. Cook for another 30–60 seconds so the beef stays crispy.
Garnish: Remove from heat and sprinkle with green onions, sesame seeds, and sliced fresh chilies.
Serve: Serve immediately over steamed white rice or fried rice.
Notes
For extra heat, add more sriracha or fresh chilies.
Ensure the oil is hot enough before frying to achieve maximum crispiness.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.