Crispy Chili Beef
crispy steak in sweet, spicy, tangy sauce
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
- 1 1/2 lbs sirloin steaks cut into strips against the grain
- 4 tbsp cornstarch
- salt and pepper to taste
- 1/8 tsp white pepper
- 4 tbsp oil
- 1 onion roughly chopped
- 2 red chiles thinly sliced
- 4 cloves garlic minced
- 2 tbsp fresh ginger minced
- 2 tbsp rice vinegar
- 1 tbsp soy vinegar optional
- 2 tbsp dark soy sauce
- 2 tbsp tomato paste
- 2 tbsp ketchup
- 2 tbsp sweet chili sauce
Place the thinly sliced steak in a bowl. Add the cornstarch along with a little salt, pepper and the white pepper and toss until coated.
Heat 3 tbsp of oil in a skillet until very hot and add 1/2 the stead. Allow to cook untouched until it is well browned on one side. Stir and cook a bit more but do not overcook it. Just cook until browned and crispy but steak does not need to be fully cooked. Repeat with second batch of steak. Drain on paper towels.
Add the other tbsp of oil and heat over medium high. Add the ginger, garlic and onion and pepper and cook, stirring occasionally until the veggies have some brown spots.
Add the chili pepper slices and the sauce ingredients. Let it bubble and cook together for 1 or 2 minutes then add the beef back in.
Serve over rice.
Keyword Asian, Beef, Lunch, Main Dish