Description
This Spicy Crispy Chilli Beef Stir Fry is a delightful explosion of flavors and textures, combining tender beef with a satisfying crunch and a kick of heat. It’s perfect for busy weeknights and sure to please anyone at the dinner table.
Ingredients
Scale
- For the Beef Marinade:
- 500g (1 lb) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 tablespoon vegetable oil (for marinade)
- For the Stir Fry:
- 2 tablespoons vegetable oil (for cooking)
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2–3 red chillies, sliced (adjust to taste)
- 4 green onions, chopped (white and green parts separated)
- 2 cups cooked jasmine rice (preferably day-old)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha or chilli paste (adjust to taste)
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Fresh coriander (cilantro), for garnish
Instructions
- Prep the Beef: In a medium bowl, combine the flank steak, soy sauce, cornstarch, baking soda, and 1 tablespoon of vegetable oil. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes to absorb the flavors.
- Heat the Pan: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat until shimmering. You’ll know it’s ready when the oil starts to ripple. Avoid overcrowding the pan by cooking in batches if necessary.
- Crisp the Beef: Add the marinated beef to the hot pan in a single layer. Cook for about 3-4 minutes without stirring to allow it to brown and become crispy on one side. Flip the beef using tongs and cook for an additional 2-3 minutes until fully cooked and crispy. Remove the beef from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the sliced red and green bell peppers, julienned carrots, minced garlic, minced ginger, and sliced chillies. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp and vibrant in color.
- Add the Rice: Push the vegetables to the side of the pan and add the cooked jasmine rice. Break up any clumps and stir-fry for 2-3 minutes until heated through.
- Combine Everything: Return the crispy beef to the pan along with the green onions, soy sauce, oyster sauce, rice vinegar, sriracha, sesame oil, salt, and pepper. Toss everything together and stir-fry for an additional 2 minutes, ensuring everything is well combined and heated through.
- Garnish and Serve: Transfer the stir fry to a serving platter. Garnish with sesame seeds and fresh coriander. Serve hot and enjoy your meal!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Avoid overcrowding the pan when cooking the beef to ensure it gets crispy. Use day-old rice for the best texture, and adjust the spice level according to your preference.