A delicious and crispy chili beef dish served over rice, perfect for a satisfying meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
1/4 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup vegetable oil (for frying)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon red pepper flakes (adjust to taste)
3 cups cooked white rice
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
In a large bowl, combine the cornstarch, flour, salt, black pepper, garlic powder, and onion powder. Add the sliced flank steak and toss until well coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
In the same skillet, add the sliced red and green bell peppers, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and red pepper flakes. Pour this sauce over the stir-fried vegetables and bring to a simmer.
Add the crispy beef back into the skillet, tossing everything together until the beef is well coated in the sauce. Cook for an additional 2 minutes.
Serve the crispy chili beef over cooked white rice and garnish with chopped green onions and sesame seeds.
Notes
For a healthier version, use air-fried beef instead of deep-frying.
Add additional vegetables like broccoli or snap peas for extra nutrition and color.