Crispy Chili Beef
This crispy chili beef features tender strips of beef flash-fried until crunchy, then tossed in a sticky, garlicky chili sauce—perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Beef and Coating
- 500 g beef (filet mignon or rump/hip steak) Trim fat and slice thinly.
- 2–3 tablespoons cornstarch (maize starch) Creates the crispy coating.
- 1 teaspoon salt
- 1 teaspoon black pepper
Cooking Ingredients
- 2–3 tablespoons neutral oil (peanut or vegetable oil) For frying.
- 2–3 cloves garlic, finely chopped
Sauce Ingredients
- 3–4 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon honey Can be replaced with rice vinegar and sweetener for less sugar.
- 1 teaspoon sesame oil Add at the end for flavor.
Garnish
- to taste fresh coriander (cilantro) For garnish.
- to taste spring onions, sliced Optional for garnish.
Instructions
Preparation
- Slice the beef into very thin strips across the grain to keep it tender.
- In a bowl, toss the strips of beef with salt, pepper, and cornstarch until evenly coated.
Cooking
- Heat a large skillet or wok over medium-high heat and add 2–3 tablespoons of oil.
- Add the beef in a single layer in batches, frying each batch for 3–4 minutes until golden and crisp. Transfer to a plate lined with paper towel.
- In the same pan, lower the heat slightly, add garlic and chilies, and sauté for 30–45 seconds until fragrant.
- Pour in the soy sauce, honey, and sesame oil, stirring to combine. Let the sauce bubble for 20–30 seconds to thicken.
- Return the crispy beef to the pan and quickly toss until coated and warmed through, about 1 minute.
- Transfer to a serving plate, garnish with fresh coriander and spring onions, and serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. To customize heat, adjust the amount of chilies used. For better crispiness, ensure beef is dry before coating with cornstarch.