Description
Spicy chili beef sings with bold Asian flavors, promising a culinary adventure from first bite. Crisp vegetables and tender meat create a perfect balance, inviting hungry diners to savor each delectable mouthful.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) steak (flank or top sirloin, sliced against the grain into thin strips)
Sauce Ingredients:
- 6 tablespoons honey
- 1/4 cup (60 milliliters) lower-sodium soy sauce
- 6 tablespoons water
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry white wine/sake)
- 1.5 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon corn starch mixed with 1 tablespoon cold water
Fresh Ingredients and Seasonings:
- 1/2 onion
- 2 garlic cloves
- 2-inch piece peeled fresh ginger
- 1 tablespoon lower-sodium soy sauce
- 1 cup (120 grams) potato starch (divided)
- Neutral oil for frying
- 1 to 2 fresh hot red chili peppers (thinly sliced, seeds removed for less heat)
- 3 green onions (thinly sliced)
- 2 tablespoons toasted sesame seeds
Instructions
- Create a flavor-packed marinade by pulverizing onion, garlic, ginger, and soy sauce into a smooth, aromatic paste using a food processor.
- Thoroughly coat beef strips in the marinade, ensuring each piece is generously covered. Allow to rest at room temperature for 15-20 minutes, or refrigerate overnight for deeper flavor infusion.
- Prepare a large skillet or wok by heating 2 inches of oil to medium-high temperature, around 350°F.
- Dredge marinated beef strips in potato starch, creating a light, crispy coating that will turn golden when fried.
- Fry beef in small batches, ensuring each strip becomes crisp and golden brown, approximately 4 minutes per batch. Maintain consistent oil temperature for optimal crunchiness.
- Transfer fried beef to paper towels, allowing excess oil to drain and preserving the crispy texture.
- Craft the sauce by combining ingredients in a saucepan, bringing to a rolling boil over medium heat.
- Introduce cornstarch mixture to the boiling sauce, stirring continuously until the sauce thickens and becomes glossy, about 30 seconds.
- Gently toss crispy beef in the vibrant sauce, ensuring each piece is evenly coated.
- Plate the saucy crispy beef, garnishing with fresh sliced chili peppers, chopped green onions, and a sprinkle of sesame seeds for added texture and visual appeal.
Notes
- Ensure beef is sliced against the grain for maximum tenderness and easier chewing, creating melt-in-your-mouth texture.
- Pat beef strips completely dry before coating with potato starch to achieve ultra-crispy exterior without excess moisture.
- Use high smoke point oils like peanut or vegetable oil for deep frying to maintain consistent temperature and prevent burning.
- For gluten-free version, substitute soy sauce with tamari and verify all sauce ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 483 kcal
- Sugar: 15 g
- Sodium: 430 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg