Crispy Chili Beef

Course: Entree

Cuisine: Chinese / American

Prep Time: 15

Cook Time: 15

Freezing the steak: 20

Total Time: 50

Servings:

Calories: 299kcal

Author: Kris Longwell

Crispy Chili Beef is a takeout favorite made easy at home—thin strips of tender beef are fried until golden and crunchy, then tossed in a sweet, spicy chili sauce for a bold, better-than-restaurant dish.

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Equipment

Sturdy pot for deep-frying Or just use your wok
Wok or large skillet

Ingredients

1 lb beef filet ie, ribeye, flank, or sirloin
Peanut oil or vegetable oil, for frying
salt and pepper for seasoning the beef
¼ cup rice vinegar
2 tablespoon light soy sauce see NOTES
2 tablespoon dark soy sauce see NOTES
1 tablespoon sugar
2 tablespoon honey
¼ cup sweet chili sauce
½ teaspoon red pepper flakes more for extra heat
1 cup cornstarch
½ teaspoon Kosher salt
½ teaspoon black pepper
2 eggs
1 tablespoon peanut oil or vegetable oil, for stir-frying.
1 medium onion thinly sliced
1 medium carrot julieened, or cut into strips
1 red chili pepper ie, Fresno chili pepper
4 cloves garlic minced
2 teaspoon ginger fresh, minced
toasted sesame seeds for garnish
1 bunch scallions sliced, for garnish

Instructions

Wrap the steak in plastic wrap and place it in the freezer for 20 to 30 minutes.
1 lb beef filet
Heat the oil in a pot over medium-high heat to 350 to 365°F.
Peanut oil
Remove the steak from the freezer, and cut against the grain into thin strips. Season the steak with salt and pepper.
salt and pepper
In a small bowl, whisk together the vinegar, soy sauce, sugar, honey, chili sauce, and red pepper flakes. Set aside.
¼ cup rice vinegar, 2 tablespoon light soy sauce, 2 tablespoon dark soy sauce, 1 tablespoon sugar, 2 tablespoon honey, ¼ cup sweet chili sauce, ½ teaspoon red pepper flakes
In a medium-sized bowl, whisk together the cornstarch with the salt and pepper.
1 cup cornstarch, ½ teaspoon Kosher salt, ½ teaspoon black pepper
In another bowl, add the eggs and lightly beat them. Add the beef and toss until fully coated.
2 eggs
Working in batches, lift the beef from the eggs, allowing excess egg to drip off, and add to the seasoned cornstarch. Toss until fully coated.
Carefully add the beef to the hot oil, and use a metal spider or tongs to move the beef around, to help them not stick to each other. Fry until lightly golden and very crispy, about 4 to 5 minutes. Remove from the oil onto a plate lined with paper towels. Repeat this process with the remaining beef. Set aside. Let the oil cool down and safely discard it.
Heat 1 tablespoon of peanut oil in your wok over high heat. Once the oil is shimmering, add the onion, carrots, and chili pepper, and stir-fry for 1 to 2 minutes.
1 tablespoon peanut oil, 1 medium onion, 1 medium carrot, 1 red chili pepper
Add the garlic and ginger and stir-fry for another 30 seconds to 1 minute.
4 cloves garlic, 2 teaspoon ginger
Stir in the reserved sauce and bring to a boil. Carefully add the crispy beef and use two large wooden spoons to toss until fully coated.
Remove from heat and serve immediately, garnished with sesame seeds and chopped scallions. Serve over steamed rice or cooked noodles.
toasted sesame seeds, 1 bunch scallions

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

For the most authentic flavor, use a combination of light and dark soy sauce from your Asian market. If unavailable, regular or low-sodium soy sauce works just fine.
Fry the beef in small batches to keep the oil hot and the coating crisp.
For extra crunch, double-fry the beef before tossing it in the sauce.
Adjust the spice level by adding more chilies and/or red pepper flakes.
Serve immediately after tossing in the sauce to preserve the crispy coating.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or air fryer to help restore crispness—avoid the microwave, which can make the beef soggy.

Nutrition