Description
A flavorful and crispy stir-fried beef dish that combines tender marinated beef coated in cornstarch and fried to a golden crisp, then tossed with colorful bell peppers, onions, and spicy red chillies in a savory Asian-inspired sauce.
Ingredients
Scale
Beef and Coating
- 500 g beef steak (such as flank or sirloin), thinly sliced
- 1 egg, beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
Vegetables and Sauce
- 3 tablespoons vegetable oil (for stir-frying)
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 – 3 red chillies, sliced (adjust according to spice preference)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- Spring onions (for garnish)
Instructions
- Marinate the beef: In a bowl, combine thinly sliced beef with salt, black pepper, and beaten egg. Mix thoroughly so the beef is evenly coated. Allow it to marinate for at least 30 minutes to enhance flavor and help tenderize the meat.
- Coat the beef: Place cornstarch in a shallow dish. Remove each piece of marinated beef, shaking off excess liquid, and dredge in the cornstarch until fully coated. This step ensures a crispy texture when fried.
- Fry the beef: Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the coated beef in small batches to avoid overcrowding. Fry each batch for 3-4 minutes until golden and crispy. Remove the beef and place on paper towels to drain excess oil.
- Sauté garlic: In the same pan, add 3 tablespoons of vegetable oil. Once heated, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook vegetables: Add sliced onions, red bell pepper, and green bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender yet retain some crispness.
- Add chillies and sauce: Stir in sliced red chillies and cook for another minute. Then pour in soy sauce, oyster sauce, rice vinegar, and sugar. Mix well to combine all ingredients and develop the sauce’s flavor.
- Toss beef with sauce: Return the crispy beef to the pan. Toss everything together carefully so the beef is well-coated in the sauce. Drizzle sesame oil over and give a final gentle toss to incorporate the aroma.
- Serve: Immediately serve the crispy chilli beef garnished with chopped spring onions for a fresh, vibrant finish.
Notes
- Adjust the amount of red chillies according to your spice tolerance.
- Use a high smoke point oil like vegetable or canola oil for frying to prevent burning.
- Be sure not to overcrowd the pan when frying the beef to maintain crispiness.
- For a gluten-free option, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- This dish pairs wonderfully with steamed jasmine rice or noodles.
- Leftovers should be stored in an airtight container and consumed within 2 days for optimal taste and safety.
