Spicy Crispy Beef

Recipe View Prepare the Frying Oil: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). (5 minutes)

Recipe View Coat the Beef: In a mixing bowl, combine cornstarch, salt, and pepper. Toss the thinly sliced flank steak in the mixture, ensuring each piece is well coated. (5 minutes)

Recipe View Deep Fry the Beef: Carefully add the coated steak slices to the hot oil in batches, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove from oil and place on a wire rack to drain excess oil. (10 minutes)

Recipe View Prepare the Sauce: In a separate mixing bowl, whisk together soy sauce, rice vinegar, rice wine (or sherry), honey, sugar, chili paste, water, and minced ginger. Set aside. (5 minutes)

Recipe View Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the sliced onion, minced garlic, and diced red bell pepper. Sauté for about 30 seconds, until fragrant. (2 minutes)

Recipe View Combine and Serve: Pour the sauce mixture into the wok with the sautéed aromatics. Cook for another 30 seconds, allowing the sauce to slightly thicken. Add the fried beef strips to the wok and toss to coat evenly with the sauce. Heat through. (3 minutes)

Recipe View Serve immediately over steamed rice, garnished with sesame seeds and chopped green onions, if desired.