Ayse Nuray Tekin

Crispy Chilli Beef

Ingredients:

1 lb flank steak, thinly sliced into strips

1/2 cup cornstarch

1 egg, beaten

Vegetable oil for frying

3 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 red bell pepper, sliced

1/2 onion, sliced

3 tablespoons soy sauce

2 tablespoons sweet chili sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 teaspoon chili flakes (adjust to taste)

1 teaspoon sesame oil

2 green onions, sliced

1 tablespoon sesame seeds (optional garnish)

Directions:

Toss the sliced beef with beaten egg and cornstarch until evenly coated.

Heat vegetable oil in a deep skillet or wok over medium-high heat.

Fry the beef in batches for 2–3 minutes until crispy and golden. Remove and drain on paper towels.

In another pan, sauté garlic and ginger for about 30 seconds until fragrant.

Add sliced onion and red bell pepper and cook for 2 minutes until slightly tender.

Stir in soy sauce, sweet chili sauce, rice vinegar, brown sugar, and chili flakes.

Bring the sauce to a gentle simmer and cook for 2 minutes until slightly thickened.

Add the crispy beef to the pan and toss until evenly coated with the sauce.

Drizzle sesame oil and mix in sliced green onions.

Garnish with sesame seeds and serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4 servings#copied