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Classic Crispy Chilli Beef
Traditional dish · Chinese
A beloved Chinese-American takeout classic featuring tender strips of beef coated in a crispy batter, stir-fried with a sweet, savory, and spicy sauce infused with chilli.
Ingredients
- Beef sirloin or flank steak400g
- Cornstarch100g
- Soy sauce4 tbsp
- Rice vinegar2 tbsp
- Sesame oil1 tbsp
- Chilli bean paste (Doubanjiang)2 tbsp
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Dried red chillies5-10, depending on heat preference
- Spring onions3, chopped
- Vegetable oil for frying500ml
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Slice the beef thinly against the grain. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tsp rice vinegar, and a pinch of black pepper. Let it marinate for 15 minutes.
- 2
In a separate bowl, mix the cornstarch with the marinated beef until evenly coated. This will form the crispy coating.
- 3
Heat the vegetable oil in a wok or deep pan over medium-high heat. Carefully add the coated beef in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 4
Drain most of the oil from the wok, leaving about 1 tbsp. Add the minced garlic, grated ginger, and dried red chillies. Stir-fry for about 30 seconds until fragrant.
- 5
Add the chilli bean paste and stir-fry for another minute.
- 6
In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, sugar, and 2 tbsp water to create the sauce.
- 7
Pour the sauce into the wok with the aromatics. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
- 8
Return the crispy beef to the wok. Toss quickly to coat the beef evenly with the sauce. Stir in most of the chopped spring onions.
- 9
Serve immediately, garnished with the remaining spring onions and extra dried chillies if desired.
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