Description
A delicious and flavorful dish featuring crispy beef tossed in a spicy sauce served over rice.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
- 1/4 cup vegetable oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon chili paste (adjust to taste)
- 2 cups cooked white rice
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until well coated. Let it sit for about 10 minutes to absorb the cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in batches, frying until crispy and browned, about 3-4 minutes per batch. Remove and drain on paper towels.
- In the same skillet, add the sliced bell pepper and onion. Stir-fry for about 3-4 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the skillet, cooking for an additional 1 minute until fragrant.
- In a small bowl, mix together soy sauce, rice vinegar, brown sugar, and chili paste. Pour this sauce over the vegetables in the skillet and stir to combine.
- Return the crispy beef to the skillet, tossing everything together until the beef is well coated in the sauce, about 2 minutes.
- Serve the crispy chilli beef over cooked white rice, garnished with chopped green onions and sesame seeds.
Notes
- For a healthier version, substitute the beef with chicken or tofu and adjust cooking times accordingly.
- Add more vegetables like broccoli or snap peas for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg