Crispy Chili Beef
Servings: 4
Calories: 299kcal
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
Calories: 299kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1006mg | Potassium: 222mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2910IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 1mg