Crispy Chili Beef
Servings: 4
Calories:
Ingredients
- 1 chili pepper deseed & sliced
- ½ red bell pepper sliced
- ½ sweet onion sliced
- ¾ cup cornstarch
- 2 cups + 2 tbsp (divided) canola, vegetable or peanut oil
Marinate
- 1 lb sirloin or flank steak
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated garlic
- 1 tsp cornstarch
- ½ tsp sugar
Sauce
- 3 tbsp sweet chili sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 1 tsp black vinegar or substitute for balsamic vinegar
Instructions
Marinate
- Clean and pat dry the steak. Slice the meat into strips. Place them in a bowl/plate.
- Add all the marinate ingredients (soy sauce, sugar, sesame oil, garlic, cornstarch) together and mix well. Cover and marinate for 15 minutes.
- After 15 minutes, add ¾ cup cornstarch and mix well until evenly coated.
Frying
- Add 2 cups of oil to the pan and bring the heat to medium (325°F/162°C). Wait for 5 minutes. Stick a wooden stick into the pan and if it sizzles, it's ready.
- Carefully place the beef into the pan. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-6 minutes or until golden brown per batch.
- Place them on paper towel (this will remove some excess oil).
Sauce
- In a small bowl: Combine all the sauce ingredients together and mix. Set aside.
Cook
- Heat a wok/skillet to medium-high and add 2 tbsp oil.
- Add sliced onion and cook for 2-3 minutes or until they become translucent.
- Add slice red bell pepper and cook for 1 minute.
- Place the cooked beef into wok/pan.
- Pour the sauce over the meat and mix/stir until coated evenly.
- Add sliced chili pepper and mix.