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Crispy Chilli Beef

Crispy Chilli Beef That Will Spice Up Your Dinner Tonight

Crispy Chilli Beef delivers a delicious mix of crunch and tenderness with a sweet and spicy sauce, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Beef Sirloin or Flank Steak Substitute with chicken or pork if desired.
For the Batter
  • 1/2 cup Cornstarch Use gluten-free cornstarch for a gluten-free option.
  • 1/2 cup All-Purpose Flour Replace with gluten-free flour to keep it gluten-free.
  • 1 large Egg
  • 1/4 cup Water Adjust for batter consistency.
  • 1 teaspoon Baking Powder
  • to taste Salt and Pepper Adjust to your taste preference.
For the Sauce
  • 1/4 cup Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1/4 cup Hoisin Sauce Substitute with soy sauce and honey if unavailable.
  • 2 tablespoons Chili Sauce Adjust amount to control spice level.
  • 1 tablespoon Sugar
  • 2 cloves Minced Garlic
  • 1 tablespoon Minced Ginger
For the Vegetables
  • 1 medium Onion
  • 1 medium Bell Pepper Feel free to incorporate other vegetables.
  • 2 whole Red Chilies Optional for extra spicy kick.
  • 1 tablespoon Sesame Oil Infuses a nutty flavor.
  • 2 tablespoons Chopped Green Onions For garnish.

Equipment

  • Mixing bowl
  • large frying pan
  • Slotted Spoon
  • wok

Method
 

Step-by-Step Instructions
  1. Begin by slicing the beef sirloin or flank steak thinly against the grain into strips about ¼ inch thick. Set aside.
  2. In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, and pepper. Whisk in one egg and a splash of water until the batter is smooth.
  3. In a large frying pan, heat vegetable oil over medium-high heat until about 350°F (175°C).
  4. Dip the beef strips into the batter and carefully place them into the hot oil. Fry for 3–4 minutes until golden brown.
  5. In a wok, heat sesame oil, add minced garlic, minced ginger, and chopped onion. Stir for 1-2 minutes until fragrant.
  6. Pour in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Stir and simmer for 2 minutes until the sauce thickens.
  7. Add the crispy beef back into the wok and toss in the sauce for 2-3 minutes until well coated.
  8. Garnish with chopped green onions and serve immediately with jasmine rice or noodles.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 38gProtein: 32gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 3mg

Notes

Ensure the batter is smooth and slightly thick for optimal crispiness. Store leftovers in an airtight container for up to 2 days.

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