Description
This dish features crispy beef coated in a flavorful chili sauce served over fluffy jasmine rice. It’s a quick and satisfying meal that balances sweet and spicy flavors.
Ingredients
Scale
- For the Crispy Beef:
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup vegetable oil (for frying)
- For the Chilli Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar
- 3 tbsp sugar
- 1 tbsp chili garlic sauce (adjust for spice level)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
- For the Rice:
- 1 cup jasmine rice
- 2 cups water
- 1/2 tsp salt
- Optional: chopped green onions (for garnish)
Instructions
- Begin by preparing the rice. In a medium saucepan, combine 1 cup of jasmine rice, 2 cups of water, and 1/2 tsp of salt. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- While the rice is cooking, prepare the beef. In a large bowl, mix together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. This flour mixture will create a crispy coating.
- Take the thinly sliced flank steak or sirloin and toss it in the flour mixture, ensuring each piece is well coated. Shake off any excess flour. Make sure the pieces are not overcrowded; this will help them fry evenly.
- In a large skillet or wok, heat 1 cup of vegetable oil over medium-high heat. You can check if the oil is ready by dropping in a small piece of beef; it should sizzle immediately. Avoid overcrowding the pan to ensure the beef gets crispy.
- Carefully add the coated beef slices in batches, frying for about 3-4 minutes or until golden brown and crispy. Turn them halfway through to ensure even cooking. Common mistakes here include not allowing the oil to get hot enough or overcrowding the pan, which leads to soggy beef.
- Once the beef is cooked, remove it from the skillet and place it on a paper towel-lined plate to absorb excess oil. Repeat with the remaining beef.
- Now, it’s time to make the chili sauce. In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp oyster sauce, 2 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp chili garlic sauce, 1 tsp sesame oil, 2 cloves minced garlic, and 1-inch grated ginger. Cook over medium heat, stirring until the sugar dissolves.
- Once the sauce is simmering, mix 1 tsp cornstarch with 1 tbsp of water to create a slurry. Slowly add this to the sauce, stirring continuously until it thickens. This should take about 2-3 minutes. You want the sauce to be glossy and coat the back of a spoon.
- To serve, plate the fluffy jasmine rice, top it generously with the crispy beef, and drizzle the chili sauce over everything. Garnish with chopped green onions if desired. Enjoy your meal while it’s hot for the best experience!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the crispiest beef, make sure your oil is at the right temperature (about 350°F or 175°C) before adding the beef. Don’t rush the frying process! Fry the beef in batches to ensure even cooking and avoid steaming.