Chinese Crispy Chili Beef
Serves 4
Adapted from Tasty
⅔ cup cornstarch
1 tablespoon 5 spice powder
Salt and pepper, to taste
¾ pounds frying steak, cut into thin strips
1 cup oil, for frying, divided
1-2 red chilies (such as cayenne), thinly sliced at an angle, plus ½ - 1 tablespoon, finely minced
1-2 inch piece ginger, minced
2 green onions, thinly sliced at an angle, with pieces ¼ - ½ inch long
⅓ bell pepper, cut in half and thinly sliced
3 cloves garlic, minced
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon red wine vinegar
1 tablespoon ketchup
1 tablespoon water
Rice, for serving
In a medium bowl, mix together the cornstarch, Chinese 5 spice powder, 1 teaspoon salt, and 1 teaspoon pepper. You’ll know when you’re done when you no longer see any white from the cornstarch. Add in the beef slices and combine everything together well, making sure all sides of the beef slices have been coated.
Heat a large, deep saucepan over medium-high heat. Add in the oil and let it get hot. Test to make sure the oil is ready by dropping a few sprinkles of water into the pan. If the water sizzles when it hits the oil, you’re ready.
Carefully place the beef slices in the oil and let them fry until golden brown, about 4-5 minutes. Once cooked, put out a place with paper towels and add the beef on the paper towels, to soak up any excess oil. Set aside.
Heat a separate pan over medium heat and add a tablespoon of oil to it. Once the oil is hot, add in the thinly sliced red chilies, ginger, green onions, and bell peppers and stir fry quickly for a few minutes, stirring frequently. Add in garlic and cook for an additional 2-3 minutes, stirring frequently and making sure the garlic doesn’t burn.
Stir in the soy sauce, sugar, rice vinegar, red wine vinegar, ketchup, and water until thick. Reduce heat to low medium heat and stir in fried beef slices. Combine until everything is evenly coated in the sauce. If the sauce isn’t thick enough, let it either simmer for a few more minutes or add ½ teaspoon of cornstarch to the pan. Taste the dish and adjust the seasoning to your preferences.
Garnish with spring onions and red chilies and serve over rice.
Enjoy!
