This is one of my favorite dishes. Whenever I’m asked what I feel like eating and I’m really feeling lazy, I think ‘Crispy Chili Beef!’
Among Chinese dishes, it’s one of my favorites. Whenever I get the chance, I grab a portion, the only issue is that the quality can be a bit hit or miss… Sometimes it’s great, other times the beef is so crispy it’s hard to tell if there’s really any beef in there haha.
I want my breading crispy, but I also want to taste the beef, which is why I prefer my homemade version. A crispy and rough breading with tender beef inside… perfect every time!
Ingredients for crispy chili beef
Chinese five-spice: This is a pre-made blend of five spices (wow, I bet you didn’t see that coming?) widely used in Chinese cuisine.
Light soy sauce: This is the salty soy sauce found in absolutely ALL supermarkets, even corner shops. Not to be confused with dark soy sauce.
Sweet chili sauce: Both spicy and sweet, this divine nectar is a classic in Asian cuisine.
Rice vinegar: There are several types, and here, it’s preferable to use white rice vinegar (Click here to learn more about rice vinegar)
Tips for crispy chili beef
I like to use a quick-cooking cut of beef to ensure the best flavor. You can use sirloin, rump steak,… If you’re using rump steak, make sure to slice it very thinly! Quick tip: Always slice AGAINST the grain (the direction of the fibers, very visible) to have tender cooked meat
Storage: This recipe works best when prepared and served immediately. Freezing/cooling then reheating means the beef won’t be crispy. However, it will still taste very good… It just won’t be the same. I recommend thawing it overnight in the fridge and then reheating in a wok or microwave until it’s hot. For the microwave, you can add a little water to the dish (like a teaspoon) if the meat is a bit dry.
Crispy chili beef, as its name suggests, is already spicy. That said, don’t hesitate to go all out with chilies to make it even more caliente. For example, Korean gochujang. Anyway, to each their own taste, and I’m guilty of having added way too much chili before, so be careful!
I highly recommend my crispy sweet and sour beef or my crispy sweet chili chicken
Ingredients
- 300 g sliced steak
- 100 g cornstarch
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil, for frying
- 2 red chili peppers
- 1 green onion, thinly sliced
- 25 g ginger, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon of light soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
Procédé
- Place the steak in a bowl, add cornstarch, five-spice powder, salt, and pepper. Mix until evenly coated.
- Heat the oil in a pot until it reaches 190°C
- Carefully place the beef strips in the oil and fry them for about 4 to 5 minutes, until golden brown, and set aside on paper towels.
- Prepare the sauce by adding a tablespoon of oil to a pan. Sauté the chili peppers, green onions, and ginger over medium heat for a few minutes. Add garlic and fry for another minute.
- Incorporate soy sauce, chili sauce, vinegar, and ketchup until thickened.
- Add the steak and mix to coat well
- Serve with rice
