Crispy Chili Beef
Tender beef, crispy exterior, and chili heat served over a starch base. Swappable proteins, grains, and heat levels allow one recipe to span multiple cuisines and dietary needs.
Ingredients
Method
Toss beef slices with cornstarch, salt, and black pepper in a bowl until evenly coated.
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, minced ginger, and red chili flakes; set aside.
Slice onion and bell pepper into bite-sized strips.
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering.
Working in batches, sear beef for 2–3 minutes per side until golden and crispy; transfer to a plate.
In the same skillet, stir-fry onion and bell pepper for 3–4 minutes until softened but still firm.
Return beef to the skillet and add the sauce mixture; toss to coat evenly, cooking for 1–2 minutes until sauce thickens and beef is warmed through.
Divide cooked rice or starch base among serving bowls or plates.
Top with crispy chili beef and vegetables, then garnish with green onion and sesame seeds.
Serve warm, adjust salt and heat to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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