Name: Crispy Beef with Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 pound Beef Sirloin or Flank Steak; 1 large Egg (Beaten for binding the batter); 0 cup Cornstarch (Can substitute with arrowroot for gluten-free); 0 cup All-Purpose Flour (Opt for gluten-free flour to maintain crispy texture); 0 cup Water (Adjust for desired batter consistency); 1 teaspoon Baking Powder (Check for freshness); 1 teaspoon Salt; 1 teaspoon Pepper (Adjust to taste); 1 cup Vegetable Oil (Can use canola or peanut oil); 0 cup Soy Sauce (Low-sodium varieties available); 2 tablespoons Rice Vinegar (Apple cider vinegar can be used as a substitute); 0 cup Hoisin Sauce (For sweetness and complexity); 1-2 tablespoons Chili Sauce (Adjust for heat preference); 1 tablespoon Sugar (Brown sugar adds a deeper taste); 2 cloves Garlic (Minced); 1 tablespoon Ginger (Minced); 1 medium Onion (Sliced); 1 medium Bell Pepper (Sliced); 2 optional Red Chilies (Sliced for heat); 2 tablespoons Green Onions (Chopped, for garnish); 1 tablespoon Sesame Oil (For finishing touch)

Description

A delicious crispy beef dish combined with fresh vegetables and a flavorful sauce, perfect for serving over jasmine rice or noodles.

Ingredients

Scale

1 pound Beef Sirloin or Flank Steak
1 large Egg (Beaten for binding the batter)
0 cup Cornstarch (Can substitute with arrowroot for gluten-free)
0 cup All-Purpose Flour (Opt for gluten-free flour to maintain crispy texture)
0 cup Water (Adjust for desired batter consistency)
1 teaspoon Baking Powder (Check for freshness)
1 teaspoon Salt
1 teaspoon Pepper (Adjust to taste)
1 cup Vegetable Oil (Can use canola or peanut oil)
0 cup Soy Sauce (Low-sodium varieties available)
2 tablespoons Rice Vinegar (Apple cider vinegar can be used as a substitute)
0 cup Hoisin Sauce (For sweetness and complexity)
1–2 tablespoons Chili Sauce (Adjust for heat preference)
1 tablespoon Sugar (Brown sugar adds a deeper taste)
2 cloves Garlic (Minced)
1 tablespoon Ginger (Minced)
1 medium Onion (Sliced)
1 medium Bell Pepper (Sliced)
2 optional Red Chilies (Sliced for heat)
2 tablespoons Green Onions (Chopped, for garnish)
1 tablespoon Sesame Oil (For finishing touch)

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Instructions

Slice the beef thinly against the grain into strips, about ¼ inch thick and let them rest.
In a mixing bowl, combine cornstarch, all-purpose flour, baking powder, salt, and pepper. Whisk together before adding beaten egg and water. Stir until smooth.
Heat vegetable oil in a large pan to 350°F (175°C). Dip beef strips in batter, allowing excess to drip off. Fry in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
In a wok or large pan, heat sesame oil and sauté garlic, ginger, onion, and bell pepper for about 2 minutes until fragrant.
Add soy sauce, rice vinegar, hoisin sauce, chili sauce, and sugar to the sautéed mixture. Stir well and simmer for about 2 minutes until slightly thickened.
Add crispy beef strips into the sauce and toss to coat. Stir-fry for another 2-3 minutes to absorb sauce.
Garnish with sliced red chilies and green onions. Serve immediately over jasmine rice or noodles.

Notes

If you prefer a gluten-free option, substitute cornstarch and flour with gluten-free varieties.
Adjust the chili sauce according to your heat preference.
Let the fried beef rest on paper towels to remove excess oil for a crispier texture.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying, Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg