Taste the spice tonight with our Crispy Chili Beef! Dive into this Asian delight for a sizzling evening meal.
Sizzling Asian-Style Crispy Chili Beef
Ingredients:
For the beef:
1 ½ pounds steak (flank or top sirloin, sliced against the grain into thin strips)
½ onion
2 garlic cloves
2-inch piece peeled fresh ginger
1 tablespoon lower-sodium soy sauce
1 cup potato starch, divided
Neutral oil for frying
For the sauce:
6 tablespoons honey
¼ cup lower-sodium soy sauce
6 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine (or dry white wine/sake)
1 ½ teaspoons sesame oil
1 teaspoon rice vinegar
1 tablespoon corn starch mixed with 1 tablespoon cold water
1 to 2 fresh hot red chili peppers, thinly sliced (seeds removed for less heat)
For garnish:
3 green onions, thinly sliced
2 tablespoons toasted sesame seeds
Directions:
In a food processor, blend onion, garlic, ginger, and soy sauce into a paste for the marinade.
Marinate the beef with the paste in a bowl, ensuring each piece is well-coated. Let sit at room temperature for 15-20 minutes or refrigerate overnight.
Heat a large skillet or wok with 2 inches of oil over medium-high heat.
Coat the marinated beef strips in potato starch and fry in batches until golden and crispy, about 4 minutes per batch.
Drain beef on paper towels.
For the sauce, combine all ingredients except the corn starch mixture in a saucepan and bring to a boil. Then add the cornstarch mixture, stir until thickened, about 30 seconds.
Toss crispy beef in the sauce and serve garnished with sliced chili peppers, green onions, and sesame seeds.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 | Servings: 4
Sizzling Asian-Style Crispy Chili Beef
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Food Processor (Multi-functional)
Ingredients
For the beef:
- 1 ½ pounds steak flank or top sirloin, sliced against the grain into thin strips
- ½ onion
- 2 garlic cloves
- 2- inch piece peeled fresh ginger
- 1 tablespoon lower-sodium soy sauce
- 1 cup potato starch divided
- Neutral oil for frying
For the sauce:
- 6 tablespoons honey
- ¼ cup lower-sodium soy sauce
- 6 tablespoons water
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine or dry white wine/sake
- 1 ½ teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon corn starch mixed with 1 tablespoon cold water
- 1 to 2 fresh hot red chili peppers thinly sliced (seeds removed for less heat)
For garnish:
- 3 green onions thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- In a food processor, blend onion, garlic, ginger, and soy sauce into a paste for the marinade.
- Marinate the beef with the paste in a bowl, ensuring each piece is well-coated. Let sit at room temperature for 15-20 minutes or refrigerate overnight.
- Heat a large skillet or wok with 2 inches of oil over medium-high heat.
- Coat the marinated beef strips in potato starch and fry in batches until golden and crispy, about 4 minutes per batch.
- Drain beef on paper towels.
- For the sauce, combine all ingredients except the corn starch mixture in a saucepan and bring to a boil. Then add the cornstarch mixture, stir until thickened, about 30 seconds.
- Toss crispy beef in the sauce and serve garnished with sliced chili peppers, green onions, and sesame seeds.
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