Description
Master authentic Crispy Chilli Beef with our foolproof recipe – crispy beef strips in sweet-spicy sauce that rivals your favorite takeout!
Ingredients
Scale
- 1 pound (450g) flank steak or sirloin, sliced against the grain into ¼-inch strips
- 3 tablespoons (24g) cornstarch/cornflour
- 1 teaspoon (5g) fine sea salt
- ½ teaspoon (1g) white pepper
- Vegetable or canola oil for deep-frying (approximately 2 cups)
- 3 tablespoons (45ml) light soy sauce
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30g) honey
- 1 tablespoon (15g) brown sugar
- 1 tablespoon (15ml) sesame oil
- 2 teaspoons (10g) tomato paste
- 1 teaspoon (5g) cornstarch mixed with 1 tablespoon water (slurry)
- 4 garlic cloves, finely minced (approximately 12g)
- 1-inch (2.5cm) piece fresh ginger, finely grated (approximately 10g)
- 3–4 red chilies, thinly sliced (adjust according to heat preference)
- 1 teaspoon (2g) dried chili flakes
- 3 green onions/scallions, white parts thinly sliced and green parts cut into 1-inch pieces
- ½ red bell pepper, julienned (approximately 75g)
Instructions
- Slice flank steak against the grain into thin strips approximately ¼-inch thick and 2-3 inches long.
- Pat beef thoroughly dry with paper towels.
- Mix cornstarch, salt, and white pepper in a bowl, then coat beef strips evenly.
- Let coated beef rest for 5-10 minutes.
- Prepare sauce by whisking together soy sauce, rice vinegar, honey, brown sugar, sesame oil, and tomato paste. Make cornstarch slurry separately.
- Heat oil to 350-375°F (175-190°C) in a wok or deep frying pan.
- Fry beef in small batches for 2-3 minutes until golden brown and crispy.
- Transfer fried beef to paper towel-lined plate to drain.
- Pour out all but 2 tablespoons of oil from wok, return to medium-high heat.
- Stir-fry garlic, ginger, and dried chili flakes for 30 seconds.
- Add fresh chilies, white parts of green onions, and red bell pepper. Stir-fry for 1-2 minutes.
- Pour in sauce mixture and simmer for 1 minute until it begins to thicken.
- Add cornstarch slurry while stirring constantly. Cook 30-60 seconds until sauce thickens.
- Return fried beef to wok and toss to coat with sauce.
- Add green parts of scallions and toss for 30 seconds.
- Serve immediately for maximum crispiness.