Crispy Chilli Beef Strips (Print View)
Thin beef strips fried until crisp, coated in a sweet-spicy chilli sauce and garnished with fresh vegetables.
# What You'll Need:
→ For the Beef
01 -
1 pound beef sirloin or flank steak, sliced thinly against the grain
02 -
1/4 cup cornstarch
03 -
1/4 cup all-purpose flour
04 -
1 large egg
05 -
1/4 cup water
06 -
1/2 teaspoon baking powder
07 -
Salt to taste
08 -
Black pepper to taste
09 -
Vegetable oil, as needed for frying
→ For the Sauce
10 -
2 tablespoons soy sauce
11 -
1 tablespoon rice vinegar
12 -
2 tablespoons hoisin sauce
13 -
1 tablespoon chili sauce, or to taste
14 -
2 teaspoons granulated sugar
15 -
1 tablespoon garlic, minced
16 -
1 tablespoon ginger, minced
17 -
1/2 medium onion, sliced
18 -
1 medium bell pepper, sliced
19 -
1 to 2 red chili peppers, sliced, optional
20 -
1 tablespoon sesame oil
21 -
1 tablespoon green onions, chopped, for garnish
# Directions:
01 -
Slice beef sirloin or flank steak thinly against the grain into strips and set aside.
02 -
In a medium bowl, whisk together cornstarch, all-purpose flour, baking powder, salt, and black pepper. Add the egg and water, mixing until a smooth batter forms.
03 -
Heat vegetable oil in a deep pan over medium-high heat. Dip each beef strip in batter to coat thoroughly. Fry the beef in batches for 3 to 4 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
04 -
Heat sesame oil in a wok or large skillet over medium heat. Sauté minced garlic, minced ginger, sliced onion, and bell pepper for 2 minutes until fragrant and just softened.
05 -
Add soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar to the vegetables. Stir and let the sauce simmer for 2 minutes until slightly thickened.
06 -
Add crispy beef strips to the sauce, tossing gently to coat evenly. Stir-fry for 2 to 3 minutes to allow flavors to meld.
07 -
Garnish with sliced red chilies and chopped green onions. Serve immediately with steamed rice or noodles.
# Notes:
01 -
For extra crunch, ensure the oil is at 350°F before frying and avoid overcrowding the pan.