Any time I eat some kind of saucy meat over a bowl of soft white race, I’m a happy lady. I love the way the rice absorbs the sauce, making for an extra flavorful experience. With that in mind, this red chili crispy beef is a personal favorite.
Besides being delicious, this recipe is also simple. To start, you soak flank steak in a flavorful soy sauce-based marinade. I like to pre-chop the flank steak to ensure each piece is completely coated in marinade goodness.
Then, you coat the flank steak with cornstarch and start frying in batches. The key to a crispy coating is not overcrowding the pan and heating the oil to 350 degrees.
I recommend using an instant-read or infrared thermometer rather than guessing to ensure you reach the proper temperature. Believe me. I’ve made that mistake and was left with more of a chewy exterior. No one wants that when we’re talking about a fried coating.
Once the beef finishes frying, you simply remove most of the oil and cook your favorite vegetables until tender-crispy with a little red chili paste, garlic, ginger and lime juice. I love using red onions, but feel free to use your favorites. Sugar snap peas would be great and offer a nice sweet counter to the spicy red chili paste.
And that’s it. Serve on top of rice, garnish as you please and you’re ready to eat. For garnishes, I’m partial to green onions, chopped peanuts and toasted seasame seeds. But, again, you do you.
I like a Belgian-style golden ale with this red chili crispy beef. The yeast Belgian-style golden ales typically have a peppery kick, which is a nice match with the chili. At the same time, a Belgian-style golden ale has enough body to hold up to the beef and rice while the high carbonation cuts through residual oil.
If you’re craving a glass of wine, a light red zinfandel is a great option. Red wine isn’t often paired with spicy food, but it works well in this case. Similar to a Belgian-style golden ale, zinfandel has a peppery touch. A light zinfandel also isn’t overly tannic, which can add bitterness, and its acidity helps balance the palate.
If crispy beef on a bed of fluffy rice sounds like your kind of recipe, I hope you give this dish a try. As always, let me know what you think in the comment section and don't forget to sign up for my newsletter.
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This red chili crispy beef is served on a bed of fluffy white rice, which absorbs the delicious spicy sauce. It's the perfect comfort food.
⅓ cup olive oil
½ cup rice vinegar
¼ cup soy sauce
2 tablespoons fish sauce
1 tablespoon Chinese five-spice blend
2 limes, juiced, divided
1 teaspoon salt
1 pound sirloin or flank steak
4 tablespoons cornstarch
Canola oil for frying
3 garlic cloves, grated
1 teaspoon fresh ginger, grated
½ red onion, sliced
4 tablespoons Asian red chili sauce
Green onions, for garnish
Chopped peanuts, for garnish
White rice, for serving
- Whisk together rice vinegar, soy sauce, fish sauce, Chinese five-spice blend, juice of one lime and salt. Slowly whisk in olive oil until combined.
- Slice steak against the grain into strips. Add the steak to the marinade and let sit in the refrigerator for at least a few hours. Remove from the refrigerator, pat dry and allow to sit for about 30 minutes. Sprinkle cornstarch over steak and toss to coat.
- Heat canola oil over medium to medium-high heat until it reaches 350 degrees or so. Use enough oil to cover the bottom of the pan. If you don’t have a thermometer, stick a wooden spoon in the oil. If bubbles form around it, the oil is ready.
- Fry steak on both sides until brown and crispy, about two minutes each side. Don’t overcrowd pan as this will prevent the coating from turning crispy. You'll likely need to fry in multiple batches.
- Once the beef is fried and crispy, use tongs to remove beef and let drain on paper towels. You can cover with foil or keep warm in a 200-degree oven.
- Bring heat to medium if it's not already there. Carefully spoon or pour out excessive, leaving about a tablespoon or two.
- Add red onions and continue to stir. Add garlic and ginger and cook for another minute. Return beef to wok and add red chili sauce. Pour remaining lime juice over the beef. Garnish with green onions and peanuts and serve over white rice.
- Category: Main Dishes
Keywords: Asian food, crispy beef, red chili beef, red chili crispy beef, rice bowl