Go Back
- 500g flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 2-3 green onions, finely chopped - 3 garlic cloves, minced - 1 inch piece of fresh ginger, minced - 2 tablespoons chili paste (adjust to taste for spice level) - 1 tablespoon honey - Salt and freshly ground black pepper to taste - Vegetable oil, for frying - Sesame seeds, for garnish You can add more veggies for extra crunch. Try snap peas, carrots, or broccoli. If you love heat, add sliced fresh chilies. For a sweeter touch, toss in more honey or use a sweet chili sauce. The chili paste gives this dish a nice kick. Start with two tablespoons if you like it spicy. Want it milder? Use one tablespoon or even less. Adjust salt and pepper to your taste as well. Remember, you can always add more spice later, but you can't take it away! {{ingredient_image_2}} Start by slicing the flank steak thinly against the grain. This helps keep the meat tender. In a mixing bowl, combine the beef with soy sauce, sesame oil, salt, and pepper. Let it marinate for 15-20 minutes. This step is key for flavor. The longer you let it sit, the more taste it will absorb. After marination, sprinkle cornstarch over the beef. Use your hands to coat each piece well. This layer of cornstarch is crucial. It gives the beef that perfect crispy crunch when frying. Make sure every slice has a nice, even coating. Next, heat vegetable oil in a pan until it shimmers. This shows it's ready for frying. Carefully add the beef in batches. Fry for 3-4 minutes on each side until golden brown. Avoid overcrowding the pan. Once done, place the beef on paper towels to drain excess oil. In the same pan, remove some oil, keeping about a tablespoon. Add minced garlic and ginger, sautéing for 30 seconds. Then, toss in sliced bell peppers and stir-fry for 2-3 minutes. They should be tender yet crisp. Return the crispy beef to the pan, adding chili paste and honey. Stir everything to coat well and cook for another minute. Finally, mix in chopped green onions and adjust seasoning to taste. Enjoy the flavor explosion! To get that perfect crispiness, start with dry beef. Pat the flank steak slices with paper towels before marinating. This helps the cornstarch stick better. When you coat the beef, use enough cornstarch. A good, even layer is key. Fry in small batches. Too much beef in the pan can lower the oil temperature. This will make the beef soggy. Fry until golden brown, which takes about 3-4 minutes per side. Crispy Chilli Beef is all about balance. You can control the spice with chili paste. If you prefer less heat, use less paste. Add more honey for sweetness if the spice is strong. Taste as you go. This way, you can find the perfect mix for your palate. Fresh ingredients like garlic and ginger add depth. Don’t forget to adjust salt and pepper to enhance the flavors. Use a large frying pan or wok for even cooking. The wider surface allows for better heat distribution. A thermometer can help you check the oil temperature. Aim for about 350°F (175°C) when frying. If you have a splatter guard, use it. It helps keep your kitchen clean while frying. Lastly, a good slotted spoon is handy. It helps you remove the crispy beef and let excess oil drain off. Pro Tips Marinate for Flavor: Allowing the beef to marinate for at least 15-20 minutes enhances its flavor and tenderness. For even more depth, consider marinating it longer, up to a few hours in the refrigerator. Perfectly Crispy Coating: Ensure each piece of beef is evenly coated with cornstarch. This will create a crispy texture when frying, so don’t skip this step! Control the Heat: When frying, maintain medium-high heat to achieve that golden brown color without burning the beef. If the oil is smoking, it’s too hot; lower the heat slightly. Customize Your Spice: Adjust the amount of chili paste based on your spice preference. Start with less, and taste as you go to find your perfect balance. {{image_4}} You can easily swap beef for other proteins. Try chicken, pork, or tofu. Each option brings its own flavor and texture. For chicken, use thinly sliced breast or thigh. Pork tenderloin works well, too. If you choose tofu, use firm or extra-firm tofu. Press it to remove excess moisture, then slice. This helps achieve that crispy texture. For a vegetarian twist, consider using seitan or tempeh. Seitan has a chewy texture, making it a great meat substitute. Tempeh is nutty and full of protein. Slice either into thin strips, marinate, and prepare just like the beef. You can also use a mix of colorful veggies like eggplant or mushrooms for extra flavor. If you're allergic to soy, try coconut aminos instead of soy sauce. It has a similar taste but is soy-free. For gluten-free needs, check cornstarch and use a gluten-free soy sauce. Honey can be swapped with maple syrup or agave for a vegan option. Always adjust spice levels based on your taste and dietary needs. These variations make the dish versatile and fun. You can create a meal that fits your lifestyle while still enjoying that crispy chili flavor. To keep your crispy chilli beef fresh, follow these steps: - Allow the dish to cool to room temperature. - Store leftovers in an airtight container. - Refrigerate within two hours of cooking. - Consume within three days for the best flavor and texture. Reheating your leftover crispy chilli beef can be tricky. Here’s how to do it right: - Preheat your oven to 375°F (190°C). - Spread the beef on a baking tray in a single layer. - Bake for about 10-15 minutes until heated through and crispy. - Avoid microwaving, as this can make the beef soggy. Freezing can extend the life of your dish. Here’s what to do: - Cool the beef completely before freezing. - Use a freezer-safe container or bag. - Label with the date and contents for easy tracking. - Consume within three months for the best taste. - Thaw in the fridge overnight before reheating. The best cut of beef for this dish is flank steak. It has great flavor and tenderness. When you slice it against the grain, it becomes even more tender. This cut also crisps up nicely when cooked. To reduce the spice, you can adjust the chili paste. Start with half the amount you plan to use. You can also add more honey to balance the heat. Adding some extra vegetables, like bell peppers, will help too. They add flavor without heat. Yes, you can prepare some parts in advance. Marinate the beef up to a day ahead. You can also slice your veggies beforehand. However, I recommend frying the beef right before serving. This keeps it crispy and fresh. Crispy Chilli Beef pairs well with steamed rice or noodles. You can also serve it with a light salad for balance. For extra flavor, add some soy sauce or sesame oil on the side. This makes your meal delicious and fun! Crispy Chilli Beef combines fun flavors and techniques to create a delicious dish. We explored marinating, seasoning, and cooking methods to achieve the perfect crispy texture. With optional ingredients and variations, you can customize it to your taste. Remember to store leftovers properly to keep them tasty. Whether you love spice or prefer mild, this dish is easy to adjust. Embrace the joy of making your own Crispy Chilli Beef and share it with friends and family. Happy cooking!

Crispy Chilli Beef

A flavorful dish featuring crispy beef slices tossed with vibrant bell peppers and a spicy chili sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

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

Instructions
 

  • In a mixing bowl, combine the thinly sliced flank steak with soy sauce, sesame oil, and a sprinkle of salt and pepper. Allow the beef to marinate for about 15-20 minutes at room temperature to absorb the flavors.
  • Once marinated, sprinkle the cornstarch over the flank steak slices. Use your hands or a spoon to evenly coat each piece, ensuring a good layer of cornstarch to achieve that delightful crispy texture when fried.
  • In a large frying pan or wok, pour enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium-high heat until it shimmers but is not smoking—this indicates it’s ready for frying.
  • Carefully add the coated beef slices in batches, making sure not to overcrowd the pan. Fry each batch for about 3-4 minutes on each side or until the beef is golden brown and crispy. Once done, remove the beef from the pan and drain on paper towels to absorb excess oil.
  • In the same pan, carefully remove any excess oil, leaving about a tablespoon for flavor. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant. Next, toss in the sliced bell peppers and stir-fry for 2-3 minutes until they are tender yet still crisp.
  • Return the crispy beef to the pan with the sautéed vegetables. Stir in the chili paste and honey, tossing everything together until the beef and vegetables are well coated. Cook for an additional minute to meld the flavors.
  • Add the chopped green onions to the pan and give a final stir to combine. Taste the mixture and adjust seasonings with additional salt, pepper, or chili paste as desired.
  • Carefully transfer the crispy chilli beef onto a serving platter. Garnish generously with sesame seeds, providing an appealing contrast and a nutty flavor.

Notes

Serve with steamed rice or noodles for a complete meal.
Keyword beef, crispy, spicy, stir fry