Description
This Crispy Chilli Beef recipe combines tender strips of marinated beef coated in potato starch and deep-fried until golden and crispy. The beef is then tossed in a sticky, sweet, and spicy sauce featuring honey, soy sauce, hoisin, and fresh chili peppers. Perfectly paired with steamed broccoli and rice, this Chinese-inspired dish offers an irresistible combination of textures and flavors that make for a satisfying main course.
Ingredients
For the beef
- 1 ½ pounds flank steak (or top sirloin, skirt), sliced thinly against the grain
- ½ onion
- 2 garlic cloves
- 2-inch piece peeled fresh ginger
- 1 tablespoon lower-sodium soy sauce
- 1 cup potato starch, divided
- Neutral oil (safflower, avocado, peanut, canola, sunflower seed, or corn 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 or 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 chile peppers, thinly sliced (remove seeds for less heat)
For garnish
- 3 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Make the marinade: In a food processor, combine the onion, garlic, ginger, and soy sauce and process into a smooth paste. This will infuse the beef with aromatic flavors.
- Marinate the beef: In a medium bowl, mix the sliced beef with the marinade paste until evenly coated. Allow it to marinate at room temperature for 15 to 20 minutes, or refrigerate for longer, even overnight, for deeper flavor.
- Prepare for frying: In a large skillet, Dutch oven, or wok, pour in at least 2 inches of neutral oil and heat over medium-high heat until it shimmers, indicating it’s ready for frying.
- Coat the beef: Sprinkle the potato starch over the marinated beef and toss with your hands to evenly coat each piece. This starch layer helps create a crispy crust when fried.
- Fry the beef: Working in batches to avoid overcrowding, carefully add the coated beef strips to the hot oil. Fry, turning once or twice, until the meat is golden brown and crispy, about 4 minutes per batch. Use tongs to handle the beef safely.
- Drain excess oil: Remove the fried beef strips with a slotted spoon and place on a plate lined with paper towels to drain any excess oil. Repeat with remaining beef batches.
- Make the sauce: In a medium bowl, combine honey, soy sauce, water, hoisin sauce, Shaoxing wine, sesame oil, and rice vinegar. This mixture will balance sweet, salty, and tangy flavors.
- Cook the sauce: Drain the oil from the frying pan or wipe it clean. Heat the pan over medium-high heat and pour in the sauce mixture. Stir occasionally and bring it to a boil.
- Thicken the sauce: Stir the cornstarch slurry and quickly add it to the boiling sauce. Stir continuously until the sauce thickens, about 30 seconds. Remove from heat immediately to prevent over-thickening.
- Toss beef in sauce: Add the fried beef back into the pan and toss thoroughly to coat every strip with the glossy sauce and sliced chili peppers.
- Serve: Transfer the crispy chili beef to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Enjoy immediately with steamed rice and vegetables for a complete meal.
Notes
- Using a Dutch oven for frying helps contain oil splatters and keeps your cooking area cleaner, but a heavy-bottomed skillet or wok works well too.
- Choose a neutral oil with a high smoke point such as safflower, avocado, peanut, canola, sunflower seed, or corn oil for frying to ensure crispiness without burning.
- If you don’t have potato starch, you can substitute cornstarch, though the coating won’t be quite as crispy.
- In case fresh red chili peppers aren’t available, replace with 1 tablespoon chili paste (sambal oelek) or 1 teaspoon cayenne pepper mixed into the sauce for similar heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
