Spicy Crispy Beef

Spicy Crispy Beef
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    769

Experience the exhilarating crunch of perfectly fried beef, glazed in a vibrant, spicy-sweet sauce that dances on your palate. This Spicy Crispy Beef recipe delivers a restaurant-quality dish right to your kitchen, offering an unforgettable symphony of textures and flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    27 mg
  • Fiber
    1 g
  • Protein
    11 g
  • Saturated Fat
    6 g
  • Sodium
    1383 mg
  • Sugar
    30 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Frying Oil: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). (5 minutes)

Image Step 02
02 Step

Recipe View Coat the Beef: In a mixing bowl, combine cornstarch, salt, and pepper. Toss the thinly sliced flank steak in the mixture, ensuring each piece is well coated. (5 minutes)

Image Step 03
03 Step

Recipe View Deep Fry the Beef: Carefully add the coated steak slices to the hot oil in batches, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove from oil and place on a wire rack to drain excess oil. (10 minutes)

Image Step 04
04 Step

Recipe View Prepare the Sauce: In a separate mixing bowl, whisk together soy sauce, rice vinegar, rice wine (or sherry), honey, sugar, chili paste, water, and minced ginger. Set aside. (5 minutes)

Image Step 05
05 Step

Recipe View Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the sliced onion, minced garlic, and diced red bell pepper. Sauté for about 30 seconds, until fragrant. (2 minutes)

Image Step 06
06 Step

Recipe View Combine and Serve: Pour the sauce mixture into the wok with the sautéed aromatics. Cook for another 30 seconds, allowing the sauce to slightly thicken. Add the fried beef strips to the wok and toss to coat evenly with the sauce. Heat through. (3 minutes)

Image Step 07
07 Step

Recipe View Serve immediately over steamed rice, garnished with sesame seeds and chopped green onions, if desired.

For extra crispy beef, double fry the slices. Fry once as directed, remove, and then fry again for another minute before tossing in the sauce.
Adjust the amount of chili paste to suit your spice preference. Start with less and add more to taste.
Ensure the beef is sliced thinly against the grain for maximum tenderness.
If you don't have rice wine, dry sherry makes an excellent substitute.
Serve immediately to maintain the crispiness of the beef.

Cathrine Haag

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 256 Ratings)
Total Reviews: (8)
  • Genoveva Bednar

    My family loved this! It's definitely going into our regular rotation.

  • Ian Nader

    This recipe is amazing! The beef was perfectly crispy and the sauce was so flavorful.

  • Aiyana Waters

    I substituted the rice wine with dry sherry and it worked great!

  • Elisha Lueilwitz

    I added a little bit of sesame oil to the sauce and it gave it a really nice aroma.

  • Nasir Runolfsdottir

    This is better than any restaurant ginger beef I've ever had!

  • Hudson Donnelly

    The double-frying tip is a game-changer! The beef was incredibly crispy.

  • Deshaun Schumm

    I found it a bit too sweet for my taste, so I reduced the sugar slightly and it was perfect.

  • Keyon Stracke

    Make sure to slice the beef thinly, it makes a huge difference in the texture.

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