Sizzling Asian-Style Crispy Chili Beef
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
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.
Tried this recipe?Let us know how it was!