Description
A delicious and crispy beef dish coated in a sweet chili sauce, perfect for a quick meal.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 cup sliced green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- In a medium bowl, combine the cornstarch, salt, and black pepper. Toss the sliced flank steak in the cornstarch mixture until well coated. Shake off any excess cornstarch.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated beef in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and minced ginger.
- In the same skillet, reduce the heat to medium and add the sauce mixture. Cook for 2-3 minutes until heated through.
- Add the crispy beef back to the skillet, tossing to coat the beef evenly in the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately.
Notes
- For extra crunch, double fry the beef by frying it once, letting it rest for a few minutes, and then frying it again for 1-2 minutes.
- Add vegetables like bell peppers or broccoli to the sauce for a colorful and nutritious twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg