Ingredients
For the Crispy Beef:
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1 lb (450g) flank steak or sirloin, thinly sliced
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1/4 cup cornstarch (plus more if needed)
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1/2 tsp salt
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1/2 tsp black pepper
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Oil, for deep or shallow frying
For the Sauce:
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2 tbsp soy sauce
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2 tbsp sweet chili sauce
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1 tbsp hoisin sauce
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1 tbsp rice vinegar or white vinegar
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2 tbsp brown sugar
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1 tbsp tomato ketchup (optional for tang and color)
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1–2 tsp chili flakes or chili paste (adjust to taste)
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1 tsp sesame oil
Add-ins:
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2 cloves garlic, minced
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1 small piece ginger, grated
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1 red chili, finely sliced (optional, for more heat)
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1 red bell pepper, thinly sliced
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2 green onions, chopped (for garnish)
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Sesame seeds (optional garnish)
Instructions
1. Prepare the Beef
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Pat beef slices dry with a paper towel.
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Toss in a bowl with cornstarch, salt, and pepper until evenly coated.
2. Fry Until Crispy
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Heat oil in a wok or pan over medium-high heat.
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Fry beef in batches until crispy and golden (about 3–4 minutes per batch).
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Drain on a paper towel-lined plate.
3. Mix the Sauce
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In a small bowl, whisk together soy sauce, sweet chili sauce, hoisin, vinegar, sugar, ketchup, chili flakes, and sesame oil. Set aside.
4. Sauté Veggies & Aromatics
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Pour out most of the oil from the pan, leaving about 1 tbsp.
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Sauté garlic, ginger, and red chili for 30 seconds.
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Add bell pepper and cook until just tender.
5. Combine & Toss
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Return crispy beef to the pan.
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Pour in the sauce and toss everything together over high heat until coated and sticky (1–2 minutes max).
6. Serve
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Garnish with green onions and sesame seeds. Serve immediately with hot jasmine rice or noodles.