Description

This dish features tender strips of beef, expertly coated and crisp-fried to achieve a delightful texture. Each piece is then tossed in a rich, glossy sauce that balances sweet, savory, and spicy notes, infused with ginger and garlic. The dish is typically garnished with fresh red chili slices and sesame seeds, offering a vibrant finish and an additional layer of flavor.

Ingredients

Scale

*For the Beef:*
500g beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 teaspoon sesame oil
1 large egg white
4 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
*For the Sauce:*
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup water or beef broth
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons brown sugar
1 tablespoon chili garlic sauce (or 1 teaspoon chili flakes for less heat)
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
*For Garnish:*
1 tablespoon sesame seeds
1–2 red chilies, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

**Prepare the Beef:** In a medium bowl, combine the sliced beef with 2 tablespoons soy sauce, 1 teaspoon sesame oil, and the egg white. Mix well and let marinate for 15 minutes.
**Coat the Beef:** In a separate shallow dish, whisk together the cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of marinated beef in the flour mixture, ensuring it is fully coated. Shake off any excess.
**Fry the Beef:** Heat about 2-3 inches of vegetable oil in a large wok or deep skillet over medium-high heat to 175-180°C (350-360°F). Fry the beef in batches, without overcrowding the pan, for 3-4 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
**Prepare the Sauce:** Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Add the minced garlic and grated ginger to the wok and sauté for 30 seconds until fragrant.
**Simmer the Sauce:** Add the water or beef broth, 1/4 cup soy sauce, rice vinegar, brown sugar, chili garlic sauce, and 1 teaspoon sesame oil to the wok. Bring the mixture to a simmer, stirring until the sugar dissolves.
**Thicken the Sauce:** Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to a glossy consistency.
**Combine and Serve:** Add the crispy beef back into the wok with the sauce. Toss gently to coat all the beef pieces evenly.
**Garnish:** Transfer the crispy chili beef to a serving platter. Garnish with sesame seeds and sliced red chilies before serving immediately.

Notes

* For extra crispiness, consider a double-fry method: fry the beef once for 2-3 minutes, remove, then fry again for 1-2 minutes at a slightly higher temperature (190°C/375°F) until deeply golden.

* Adjust the amount of chili garlic sauce or fresh chilies to suit your preferred spice level.

* Serve this dish immediately to enjoy its optimal crisp texture. It pairs wonderfully with steamed jasmine rice and stir-fried vegetables.

* Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven for best results, though the crispiness may soften.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 450 kcal
Fat: 20g
Carbohydrates: 30g
Protein: 35g