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Crispy Chilli Beef

A delightful dish that combines tender strips of beef with a crispy exterior and a sweet, spicy sauce, perfect for impressing dinner guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 180
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 lb beef sirloin or flank steak Tender cuts create a succulent center; flank is a budget-friendly option.
  • 1/4 cup cornstarch Provides the crucial crunch; substitute with potato starch if needed.
  • 1/4 cup all-purpose flour Helps create a balanced crust; whole wheat flour works too for a healthier option.
  • 1 large egg Binds the batter together; opt for a flax egg for a vegan choice.
  • 1/4 cup water Adjusts batter consistency; use sparkling water for extra lightness.
  • 1/2 teaspoon baking powder Adds fluffiness to the batter; omit it for a denser texture.
  • Salt and pepper to taste Essential for flavor enhancement.
For the sauce
  • 2 tablespoons soy sauce Adds umami depth; use tamari for a gluten-free version.
  • 1 tablespoon rice vinegar Introduces acidity; apple cider vinegar works too.
  • 2 tablespoons hoisin sauce Brings sweetness and complexity; substitute with teriyaki sauce as needed.
  • 1 tablespoon chili sauce For heat; adjust according to preference; Sriracha is a good alternative.
  • 2 teaspoons sugar Balances heat; replace with honey or agave for a more natural sweetness.
For the stir-fry
  • 1 tablespoon minced garlic Aromatic and flavorful; garlic powder is a convenient alternative.
  • 1 tablespoon minced ginger Brightens the dish; ground ginger can substitute.
  • 1/2 medium onion, sliced Adds sweetness; shallots offer a lovely flavor twist.
  • 1 medium bell pepper, sliced Color and crunch supplement; any color is fine.
  • 1-2 pieces red chilies, sliced Optional for extra heat; jalapeños can be a mild substitute.
  • 1 tablespoon sesame oil Adds nutty flavor; consider olive oil for a neutral taste.
  • 1 tablespoon chopped green onions (for garnish) A fresh finish; cilantro makes a delightful alternative.

Method
 

Preparation
  1. Slice beef thinly against the grain into strips for tenderness.
  2. In a bowl, combine cornstarch, flour, baking powder, salt, and pepper. Add egg and water, whisk until smooth.
Cooking
  1. Heat vegetable oil in a pan over medium-high heat. Dip beef strips into the batter to coat fully and fry in batches for 3-4 minutes until golden and crispy, draining them on paper towels.
  2. For the sauce, heat sesame oil in a wok or large pan and sauté garlic, ginger, onion, and bell pepper for 2 minutes.
  3. Stir in soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar. Simmer for 2 minutes.
  4. Add crispy beef to the sauce, toss to coat, and stir-fry for another 2-3 minutes.
  5. Garnish with sliced chilies and chopped green onions. Serve immediately with steamed rice or noodles.

Notes

Overcrowding the pan while frying prevents that crucial crunch. Not slicing against the grain will yield tough beef strips; always pay attention to your cuts. Let the batter rest for a bit to enhance texture. Use a thermometer to maintain oil temperature for optimal frying.