Crispy Shredded BeeF

Ingredients:

For the Crispy Beef:

1½ lbs flank steak or sirloin, cut into very thin strips

½ teaspoon salt

½ teaspoon white pepper (or black pepper)

½ cup cornstarch

Neutral oil for deep frying

For the Sauce:

4 tablespoons sweet chili sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon tomato ketchup

1 tablespoon chili garlic sauce (adjust to heat)

½ cup water

For the Stir-Fry Finish:

2 tablespoons neutral oil

1 onion, thinly sliced

1 red bell pepper, thinly sliced

4 cloves garlic, minced

1 teaspoon fresh ginger, grated

For Garnish (optional):

Sliced green onions

Sesame seeds

Dried red chilies

Directions:

Toss beef strips with salt, white pepper, and cornstarch until fully coated.

Heat oil in a deep pan or wok to 350°F (175°C). Fry beef in batches for 2–3 minutes until golden and extremely crispy. Drain on paper towels.

In a bowl, whisk together all sauce ingredients until combined.

Heat oil in a clean wok over medium-high heat. Add onion and bell pepper, stir-frying for 1–2 minutes until slightly softened.

Add garlic and ginger, cooking for 20–30 seconds until fragrant.

Pour in the sauce and simmer for 2–3 minutes until glossy and slightly thickened.

Add crispy beef and toss quickly to coat without losing crunch.

Serve immediately with rice or noodles.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 590 kcal | Servings: 4 servings