Crispy Firey Beef

20 minutes
35 minutes
55 minutes
4 to 5
Crispy battered steak tossed in a sweet and spicy sauce with sautéed onions and chili! This dish is the dinner that always impresses and tastes like Chinese takeout but even better. It’s perfect with some jasmine rice or noodles to make it a meal!
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Crispy Firey Beef

Crispy battered steak tossed in a sweet, spicy sauce with sautéed onions and chili! This dish is the dinner that always impresses and tastes like Chinese takeout but even better. It’s perfect with some jasmine rice or noodles to make it a meal!

Making the Sauce

The star of this dish is the sauce! It’s a bit sweet, a bit spicy, and it has a nice tang. If you are worried that this dish will be too spicy for you, no need to worry. The heat level would be more described as a small kick rather than a burn. Of course, you can tweak it to be spicier by adding more chili or red pepper flakes!

HERE ARE ALL THE INGREDIENTS YOU NEED:

  • unsalted butter
  • tomato paste
  • minced garlic
  • ginger paste
  • sweet chili sauce
  • light brown sugar
  • rice vinegar
  • red pepper flakes
  • low sodium soy sauce
  • chili powder
  • water & cornstarch (whisked together)

To a saucepan, start off by adding the butter, tomato paste, ginger, and garlic. Cook down for 2 to 3 minutes to caramelize the tomato paste and remove the acidity. Then add the sweet chili sauce, brown sugar, rice vinegar, soy sauce, red pepper flakes, and chili powder. Turn up the heat to medium and bring it to a simmer. Then drop the heat and add the water and cornstarch that have been combined to create a cornstarch slurry. Once the sauce has thickened, take off the heat and transfer it to a bowl.

The Vegetable Stir-Fry

Next up is the vegetable stir fry. You can prepare this before or after the sauce, it does not really matter. There are only three ingredients you need for this step.

First up is sesame oil which adds a beautiful depth to this with the nutty taste.

The second ingredient is onions which have a sweet and savory taste. The goal in a stir-fry is to cook down the vegetables to where they get a nice flavor on them while still holding on to a bit of the crunch so keep that in mind when cooking the veggies. You want them to soften up but NOT TOO much. The best type of onion to use for this is yellow onion. Cut into large square shapes, like the size you’d find in a typical stir-fry.

Finally, the third ingredient is chili which is where this dish gets its fire name. I used Red Fresno Chilis but you can use Bird’s Eye Chili as well. Just thinly slice it across into round pieces and that’s basically it for prep!

Add a bit of sesame oil to a heated pan over medium heat and then add the onions. Saute for 3 to 4 minutes until golden around the edges. Then add the chilis in and saute for another 2 minutes until the chilis are softened a bit too!

Making the Crispy Beef

There are three parts to making the crispy battered beef! The first step is making the wet batter, the second step is the dry breading, and the third step is frying to crispy golden perfection.

1. THE WET BATTER

For the wet batter, combine eggs, salt, black pepper, and chili powder. Whisk together until homogenous.

2. THE DRY BATTER

To make the dry batter, just add cornstarch with salt, black pepper, and chili powder in a large gallon-size ziploc bag.

3. BREADING THE MEAT

The first step is to dip the strips of sirloin steak into the wet batter. You can do a few pieces at a time. Now add the wet-coated steak pieces to the ziplock bag with the dry batter. Repeat until all the meat is in the bag. Then seal the bag shut and shake it around well and BAM! All the pieces are coated well in the dry batter all at once.

4. FRYING

Heat vegetable, canola, or peanut oil to 350°F in a deep frying pan. Drop into the hot oil and fry until golden brown all around. Fry in batches to not overcrowd! Toss the fried beef in the sauce along with the stir-fried vegetables and serve warm. Optional, garnish with chopped green onions and/or sesame seeds and enjoy over a bed of rice.

WATCH HOW TO MAKE IT

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Crispy Firey Beef

Crispy battered steak tossed in a sweet, spicy sauce with sautéed onions and chili! This dish is the dinner that always impresses and tastes like Chinese takeout but even better. It’s perfect with some jasmine rice or noodles to make it a meal!

Crispy battered steak tossed in a sweet, spicy sauce with sautéed onions and chili! This dish is the dinner that always impresses and tastes like Chinese takeout but even better. It’s perfect with some jasmine rice or noodles to make it a meal!

20 minutes
35 minutes
55 minutes
4 to 5

Ingredients

STEAK
  • 1 pound sirloin steak, thinly sliced
  • 3/4 cup cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
SAUCE
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely minced garlic
  • 2 teaspoons ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili powder
  • 1/2 to 1 teaspoon red pepper flakes, more to taste
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup sweet chili sauce
  • 1/4 cup brown sugar
  • 1/4 cup water + 2 teaspoons cornstarch
VEGGIE STIR-FRY
  • 2 teaspoons sesame oil
  • 1/2 yellow onion, diced into large pieces
  • 2 to 3 Fresno Peppers or Bird's Eye Chili, chopped
OTHER
  • vegetable oil, for frying

Instructions

  1. To a ziploc bag, add cornstarch, chili powder, salt, and black pepper. Seal shut and shake to mix together. Set aside.
  2. In a bowl, whisk together eggs, salt, chili powder, and black pepper.
  3. Add the sliced beef strips into the egg batter in batches at a time. Take out, let any excess drip off, and then transfer into the ziploc bag. Repeat until all the beef is dipped in the egg batter and in the ziploc bag.
  4. Once all the steak is in the bag, seal it tightly and shake it around well until each piece is coated evenly.
  5. Over medium heat in a saucepan, add butter, garlic, ginger, and tomato paste. Saute for around 2 minutes until the color of the tomato paste deepens.
  6. Then add the rice vinegar, chili powder, red pepper flakes, soy sauce, sweet chili sauce, and brown sugar. Mix together, bring to a simmer, and then lower the heat. Combine the cornstarch and water and pour into the pan to thicken the sauce into a glaze. Once it coats the back of a spoon, take off the heat and transfer it to a large bowl. Set aside.
  7. To stir-fry the veggies, add sesame oil to a pan over medium to medium-high heat. Once hot, toss in the onion. Saute for about 5 minutes or until golden and softened. Then add in the red chilis and saute for an additonal 2 minutes on medium-low heat. Take off the heat once the chilis are softened.
  8. Heat vegetable oil to 350°F in a frying pan. Drop the breaded beef in, making sure not to overcrowd. Fry in two batches. Once golden, about 6 to 8 minutes, take out of the oil and drain on a wire rack.
  9. Toss the beef in the sauce along with the veggies. Toss all together to coat everything evenly.
  10. Enjoy warm over rice!
5 based on 2 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

SO GOOD!! The sauce has the perfect flavor! Definitely better than takeout. I followed the instructions and it was easy, but personally I would cut the veggies, make the sauce and THEN prepare the meat and fry it. 12/10 🙂

Can I use lamb meat instead of sirloin steak ?

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