Crispy Chilli Beef
A delightful dish that combines the crunchiness of fried beef with the vibrant flavors of sweet, spicy, and tangy sauces, perfect for quick weeknight dinners or entertaining.
Ingredients
Beef Preparation
- 1 lb beef flank steak, thinly sliced Ensure slices are thin for tender texture.
- 1/2 cup cornstarch Crucial for crispy texture.
Sauce and Vegetables
- 1/4 cup low-sodium soy sauce Can be substituted with tamari for gluten-free.
- 2 tbsp chili paste Adjust to taste for spice level.
- 1 tbsp brown sugar Adds sweetness to balance flavors.
- 1 red bell pepper, sliced For color and sweetness.
- 1 green bell pepper, sliced Adds flavor and crunch.
Cooking Oil
- as needed vegetable oil For frying the beef.
Instructions
Preparation
- Slice the flank steak against the grain into thin strips.
- Coat the beef slices thoroughly with cornstarch.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat.
- Fry the beef strips in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- In the same pan, sauté the sliced bell peppers briefly until softened.
- Add soy sauce, chili paste, and brown sugar; stir well to combine.
- Return the crispy beef to the pan and toss everything together, heating through for 2-3 minutes.
- Serve immediately over jasmine rice or inside warm tortillas.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on medium heat while stirring to maintain crispiness. Avoid microwaving.