Crispy Chilli Beef

$- 500g flank steak, thinly sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 3 garlic cloves, minced - 1 inch piece of ginger, minced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 tablespoons cornstarch - 2 tablespoons chili paste (adjust to taste) - 1 tablespoon honey - Sesame seeds for garnish Crispy chilli beef starts with fresh, high-quality ingredients. I love using flank steak because it’s tender and tasty. Slice it thinly to help it cook fast and evenly. Bell peppers add color and crunch. Use both red and green for a nice mix. Garlic and ginger elevate the dish with deep, warm flavors. For the marinade, soy sauce and sesame oil are key. They give the beef a rich taste. Cornstarch is essential too; it helps the beef get that perfect crispy coating. For seasoning, I use chili paste for heat and honey for sweetness. Finally, sprinkle sesame seeds on top. They add a lovely crunch and look great on the plate. {{ingredient_image_1}} Start by slicing the flank steak thinly. This helps it cook fast and stay tender. In a bowl, mix the beef with soy sauce, sesame oil, salt, and pepper. Make sure all the slices get coated. Let it sit for about 15 to 20 minutes. This marination adds flavor and helps the beef stay juicy. After marinating, add cornstarch to the beef. Sprinkle it evenly over the slices. The cornstarch is key for that crispy texture we all love. It creates a nice crust when we fry the beef. Make sure each slice is well-coated for the best results. Heat a good amount of vegetable oil in a large pan over medium-high heat. You want enough oil to cover the bottom. Once hot, carefully add the coated beef in batches. Don’t overcrowd the pan! Fry each batch for about 3 to 4 minutes until golden brown and crispy. Once done, remove and drain on paper towels to get rid of excess oil. In the same pan, you should have a bit of oil left. If there’s too much, pour some out. Add minced garlic and ginger first. Sauté them for about 30 seconds until they smell great. Then toss in the sliced bell peppers. Stir-fry for about 2 to 3 minutes. You want them tender but still a bit crisp. Now it’s time to bring it all together! Add the crispy beef back into the pan with the veggies. Stir in the chili paste and honey. Mix everything well until every piece is coated. Cook for just another minute to warm it up. Finally, transfer your crispy chilli beef to a serving plate. For a nice touch, sprinkle sesame seeds on top. This adds a bit of crunch and looks great! Enjoy your meal, and don't forget to share the recipe! To make your crispy chilli beef extra crunchy, use cornstarch. After marinating the beef, coat it well with cornstarch. This creates a great barrier for frying. Make sure the oil is hot enough before you add the beef. If the oil is too cool, the beef will not crisp up. Fry in small batches to avoid overcrowding the pan. Each piece should have space to fry and get crispy. If you like heat, adjust the chili paste in your dish. Start with 2 tablespoons for a nice kick. If you want more spice, add more chili paste a teaspoon at a time. Taste as you go to find your perfect spice level. This way, you can enjoy the dish just how you like it. Crispy chilli beef pairs well with many sides. Serve it over steamed rice or noodles for a filling meal. You can also add a fresh salad or some pickled vegetables for crunch. For drinks, try a light beer or a sweet iced tea. These options will balance the spice of the beef nicely. Pro Tips Marinate for Flavor: Allowing the beef to marinate for at least 20 minutes not only enhances the flavor but also tenderizes the meat. Temperature is Key: Ensure the oil is hot enough before frying to achieve that perfect crispy texture. A good test is to drop in a small piece of beef; if it sizzles immediately, the oil is ready. Batch Frying: Fry the beef in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy beef. Adjust Spice Levels: Feel free to adjust the amount of chili paste based on your heat preference. Start with less and gradually add more to suit your taste. {{image_2}} You can swap beef for other proteins. Chicken works great here. Use thin slices of chicken breast. Tofu is another option. It absorbs flavor well and stays tender. Make sure to press tofu to remove extra water. This helps it crisp nicely when cooked. Add more veggies for color and taste. Broccoli, carrots, or snap peas add crunch. You can also try mushrooms for a unique twist. Mix and match your favorites. Just remember to cut them into similar sizes for even cooking. This keeps all your veggies tender-crisp. If you need a gluten-free dish, use tamari instead of soy sauce. It has the same rich flavor without gluten. For the cornstarch, ensure it’s labeled gluten-free. You can also use rice flour for a different texture. This keeps your dish safe and tasty. To keep your crispy chilli beef fresh, follow these steps: - Allow the dish to cool to room temperature. - Store in an airtight container. - Place it in the fridge. - Consume within 2-3 days for the best taste. Keeping the beef in a single layer helps avoid sogginess. If you have more than one serving, separate layers with parchment paper. To reheat crispy chilli beef while keeping it crispy, use these methods: - Oven Method: Preheat your oven to 350°F (175°C). Spread the beef on a baking sheet. Bake for 10-15 minutes until heated through and crispy. - Skillet Method: Heat a non-stick skillet over medium heat. Add the beef in a single layer. Cook for 3-5 minutes, flipping once until warmed and crisp. Avoid using a microwave, as it can make the beef soggy. If you want to freeze crispy chilli beef, follow these steps: - Let the beef cool completely. - Place it in a freezer-safe bag or container. - Remove as much air as possible before sealing. - Label with the date and freeze for up to 3 months. To thaw, move it to the fridge overnight. Reheat as described above for the best results. The best cut is flank steak. It is tender and has good flavor. Flank steak slices thinly and cooks quickly. You can also use sirloin if you prefer. Both cuts work well for this dish. Yes, you can prep it ahead. Marinate the beef in the fridge for up to 24 hours. This adds more flavor. You can also cook the beef and veggies in advance. Just store them separately in airtight containers. When ready to eat, reheat them on the stove. This dish pairs well with rice or noodles. You can serve it with steamed white rice or fried rice. For a fresh touch, try a simple salad on the side. You can also add some spring rolls for extra crunch. The spice level depends on the chili paste used. Two tablespoons give it a nice kick. If you prefer a milder dish, reduce the chili paste. You can always add more spice later if you like it hot. Adjust the heat to fit your taste! Crispy chilli beef is a fun and tasty dish. We started with the main ingredients like flank steak, bell peppers, and garlic. Then, we mixed a delicious marinade and seasoned the dish for extra flavor. I shared tips for cooking and serving it perfectly. Remember, you can switch proteins or veggies to suit your taste. With the right steps, you can enjoy this dish anytime. Try it out and make it your own!$

Crispy Chilli Beef

A deliciously crispy beef dish with a spicy kick, perfect for any meal.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

500 g flank steak, thinly sliced
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 unit red bell pepper, sliced
1 unit green bell pepper, sliced
2 3 green onions, chopped
3 cloves garlic, minced
1 inch piece ginger, minced
2 tablespoons chili paste
1 tablespoon honey
to taste salt and pepper
for frying vegetable oil
for garnish sesame seeds

Instructions

In a bowl, combine the thinly sliced flank steak with soy sauce, sesame oil, salt, and pepper. Let it marinate for about 15-20 minutes.
After marinating, sprinkle the cornstarch over the beef slices, ensuring they are well coated.
In a large frying pan or wok, heat enough vegetable oil over medium-high heat to cover the bottom of the pan.
Carefully add the coated beef slices to the hot oil in batches. Fry until golden brown and crispy, approximately 3-4 minutes per side. Remove and drain on paper towels.
In the same pan, remove excess oil but leave a tablespoon. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add sliced bell peppers and stir-fry for 2-3 minutes until they are tender-crisp.
Add the crispy beef back to the pan. Stir in chili paste and honey, mixing everything well until evenly coated. Cook for another minute.
Toss in the chopped green onions, and give a final stir. Taste and adjust seasonings as needed.
Transfer the crispy chilli beef onto a serving plate and garnish with sesame seeds on top.

Notes

Adjust chili paste according to your spice preference.

Keyword beef, crispy, spicy, stir-fry