Crispy Spicy Beef
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A quick and tasty crispy spicy beef stir-fry served with rice, ready in 30 minutes. The beef is marinated and cooked with a flavorful sauce including soy, sesame oil, sweet chili sauce, and aromatics like ginger, garlic, onion, and red pepper.
00:30:00 total
Serves 2
medium
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Ingredients
- beef (hanger steak, flank steak, sirloin steak, or filet mignon) - watch the video to see (cut into fairly thin strips of equal size)
- soy sauce - watch the video to see (for marinade and sauce)
- toasted sesame oil - watch the video to see (a drizzle for marinade)
- pepper - 2 grams (about 2g for marinade)
- starch - watch the video to see (used to coat beef after marinating)
- onion - 1 medium (cut into slices of equal size)
- red pepper - 1 medium (seeds removed, cut into slices)
- ginger - about 2 pieces (watch the video to see exact amount) (finely chopped and sliced)
- garlic - 1 clove (minced or garlic puree)
- alapo (a type of chili pepper) - watch the video to see (sliced, seeds kept)
- dark soy sauce - 30 ml (for the sauce)
- cane sugar - watch the video to see (for the sauce)
- rice vinegar - watch the video to see (for the sauce)
- sweet chili sauce - 80 ml (key ingredient for sauce, slightly spicy and sweet)
- neutral oil (e.g., canola oil) - watch the video to see (for stir-frying, avoid olive oil)
- rice - watch the video to see (cooked separately as side)
- water - watch the video to see (for cooking rice)
Instructions
- Prepare the beef: Cut the beef into fairly thin strips of equal size for even cooking.
- Marinate the beef: Place the beef strips in a bowl. Add soy sauce, toasted sesame oil, and pepper. Mix well to coat each piece. Then add starch and coat the beef evenly. Let marinate at room temperature for about 15 minutes.
- Prepare vegetables and aromatics: Cut the onion and red pepper into slices of equal size. Remove membranes and seeds from the red pepper. Finely chop and slice the ginger. Mince the garlic. Slice the alapo peppers, keeping the seeds.
- Make the sauce: In a bowl, mix dark soy sauce, cane sugar, rice vinegar, garlic puree or minced garlic, and sweet chili sauce. Stir well and set aside.
- Cook the rice: Bring water to a boil in a pot. Add rice and stir briefly. Turn off heat, cover, and let sit for 5 minutes until cooked.
- Cook the beef: Heat a wok or a wide, high frying pan on high heat. Add neutral oil around the edges. Add beef pieces in batches, spreading them evenly. Cook about 2 minutes per side until almost cooked. Remove beef and set aside.
- Cook vegetables: Reduce heat to low. Add onion to the wok and gently cook to release flavors. Add a dash of oil if dry. Add red pepper, garlic, and chopped ginger. Stir and sweat the vegetables for about 3 minutes until water evaporates.
- Combine and finish: Reheat the sauce and add it to the wok. When the sauce thickens slightly, add the cooked beef back. Turn heat to maximum and stir to coat beef evenly with sauce. Add sliced ginger sticks and mix well. Turn off heat.
- Serve: Serve the crispy spicy beef over a bed of cooked rice immediately.
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