Chinese · Dinner
Crispy Beef with Chili
Beef flank strips are dusted in cornstarch, deep-fried until crackling-crisp, then tossed in a glossy soy-vinegar-chili glaze with bell pepper and scallion. This Chinese takeout-style stir-fry pairs shattering crunch with sticky, sharp-hot sauce and is served over steamed jasmine rice.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
29.8gFat
52.1gCarbs
11.2gSugar
2.9gFiber
1140mgSodium
115mgChol
5.9gSat Fat
680mgPotassium
55mgCalcium
4.1mgIron
2.3mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Toss beef flank strips with egg white, coat in cornstarch, shake off excess, and let sit 10 minutes until coating sets.
2
Fry
Heat vegetable oil in a wok over medium-high heat to 350°F (175°C) and fry beef in two batches for 2 to 3 minutes each until golden and crisp; drain on a rack.
3
Saute
Pour off all but 1 tablespoon oil, add minced garlic, minced ginger, and torn dried chili over medium heat for 30 seconds until fragrant.
4
Stir-fry
Add thinly sliced bell pepper and stir-fry over high heat for 1 minute until softened at edges but still bright.
5
Glaze
Stir in soy sauce, rice vinegar, and brown sugar, bring to a bubble for 1 minute until thickened to light syrup.
6
Toss
Return fried beef to wok, toss over high heat for 30 seconds until glazed, then drizzle in sesame oil.
7
Plate
Pile crispy beef over steamed jasmine rice and scatter sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef flank
- 6 tbsp6 tbsp cornstarch
- 22 egg white
- 1 cup240ml vegetable oil, for frying
- 11 red bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 66 dried chili
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp sesame oil
- 22 scallion
