Description
This Crispy Shredded Chilli Beef recipe offers an incredible, flavorful dish featuring tender strips of beef fried to a crispy golden perfection and tossed in a spicy, tangy sauce. Perfect for a quick weeknight meal or to impress guests with an Asian-inspired main course that’s bursting with savory, sweet, and spicy notes, garnished with green onions and sesame seeds for a delicious finish.
Ingredients
Scale
Beef and Coating
- 1 pound flank steak or sirloin, thinly sliced into strips
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Sauce and Garnish
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Instructions
- Prepare and Coat Beef: Place the thinly sliced beef strips in a bowl, then season with salt and black pepper. Toss the beef with cornstarch until each piece is evenly coated to ensure crispiness when fried.
- Fry Beef: Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. Fry the beef in batches, cooking each batch for 3 to 4 minutes until the strips turn crispy and golden brown. Remove the cooked beef using a slotted spoon and drain on paper towels to remove excess oil.
- Prepare Sauce Base: Carefully discard excess oil from the pan, leaving about 1 tablespoon. Add the sesame oil to the pan. Sauté the minced garlic and ginger for about 30 seconds until they become fragrant, forming the aromatic base of the sauce.
- Make Sauce: Stir in the sweet chili sauce, soy sauce, rice vinegar, brown sugar, and chili flakes. Allow the mixture to simmer gently for 1 to 2 minutes until the sauce slightly thickens and flavors meld together.
- Cook Vegetables: Add the thinly sliced red bell pepper to the pan and cook for 1 minute until just tender but still crisp, adding sweetness and crunch to the dish.
- Toss Beef with Sauce: Return the crispy beef strips to the pan, quickly tossing them to coat evenly with the thickened chili sauce and vegetables.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and optional sesame seeds before serving. Best enjoyed immediately with steamed rice or noodles.
Notes
- Ensure the oil is hot before frying to achieve maximum crispness.
- Do not overcrowd the pan while frying to keep the beef crispy rather than steamed.
- Serve immediately for best texture and flavor.
- Adjust chili flakes according to your preferred spice level.
- This dish pairs well with steamed rice or noodles.
