Crispy Chili Beef
This Crispy Chili Beef is a perfect balance of crunch, sweet, and spice that will excite your taste buds and impress any dinner guest.
Equipment
- Heavy-bottomed pot or deep fryer
- Large Mixing Bowl
- Whisk
- Slotted spoon or spider
- Cutting board and knife
- Serving platter
- Large Skillet or Wok
Ingredients
- 1 lb beef filet, ribeye, flank, or sirloin, thinly sliced
- Peanut oil or vegetable oil for frying and stir-frying
- Salt and pepper for seasoning beef
- 1 cup rice vinegar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 2 tablespoons honey
- 0.75 cup sweet chili sauce
- 0.5 teaspoon red pepper flakes
- 1 cup cornstarch
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon black pepper
- 2 eggs
- 1 tablespoon peanut oil or vegetable oil for stir-frying vegetables
- 1 medium onion thinly sliced
- 1 medium carrot julienned
- 1 red chili pepper
- 4 cloves garlic minced
- 2 teaspoons fresh ginger minced
- Toasted sesame seeds for garnish
- 1 bunch scallions sliced for garnish
Instructions
- Slice beef into thin strips against the grain. Season with salt and pepper and let sit for 15 minutes.
- Whisk cornstarch, Kosher salt, and black pepper in a large bowl. In another bowl, beat the eggs. Dip beef strips in egg, then coat with cornstarch mixture.
- Heat 2 inches of peanut or vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Fry coated beef strips in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
- Whisk together rice vinegar, light soy sauce, dark soy sauce, sugar, honey, sweet chili sauce, and red pepper flakes in a large mixing bowl.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry onion, carrot, red chili pepper, garlic, and ginger for 3-4 minutes until tender-crisp.
- Add fried beef to skillet with vegetables. Pour sauce over and toss to coat and heat through for 2-3 minutes.
- Transfer to serving platter and garnish with toasted sesame seeds and sliced scallions. Serve immediately.
Notes
- For gluten-free, use gluten-free soy sauce and sweet chili sauce.
- Adjust red pepper flakes or fresh chilies to increase spiciness.
- Substitute beef with tofu or tempeh for a vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet to maintain crispiness.
- Baking the beef is possible but frying yields best crispiness.