Crispy Shredded Chili Beef in Sticky Garlic Sauce
Equipment
- Wok or Large Deep Skillet For stir-frying and reducing the sauce.
- Deep Frying Pan or Pot For getting the beef crispy. A cast iron pan works well.
- Wire rack or paper towels To drain excess oil after frying.
- Tongs or slotted spoon For safely removing beef from the hot oil.
- Mixing bowls For dredging and coating the beef.
- Sharp knife Essential for slicing the beef thinly against the grain.
Ingredients
For the Crispy Beef
- 1 lb flank steak or sirloin cut into thin strips (flank is preferred for its texture)
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg lightly beaten
- Vegetable oil for deep frying
For the Sticky Garlic Sauce
- 4 cloves garlic minced
- 2 tablespoons soy sauce light
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons sweet chilli sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon water slurry
For Garnish
- 2 green onions finely sliced
- 1 red chili thinly sliced (optional for extra heat)
- Toasted sesame seeds
Instructions
Step 1: Prepare the Beef
- Start by slicing your beef thinly against the grain. This is key to tender, bite-sized pieces. Toss the beef strips in a bowl with the cornstarch, flour, baking soda, salt, and white pepper. Add the beaten egg and mix until the beef is fully coated. The batter will be sticky and thick—this is what gives that extra-crispy texture.
Step 2: Fry the Beef
- Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat (aim for around 350°F/175°C). Working in batches, add the beef strips to the oil without crowding the pan. Fry until golden and crispy, about 3–4 minutes. Remove with a slotted spoon and transfer to a paper towel-lined rack. Let rest while you make the sauce.
Step 3: Make the Sticky Garlic Sauce
- In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds. Stir in the soy sauces, vinegar, hoisin, sweet chilli sauce, brown sugar, water, and sesame oil. Let the mixture simmer for 2–3 minutes until it starts to thicken slightly.
Step 4: Thicken the Sauce
- Add the cornstarch slurry (cornstarch mixed with water) and continue to cook for another minute until the sauce becomes glossy and thick enough to coat the back of a spoon.
Step 5: Toss and Serve
- Add the fried beef directly into the sticky garlic sauce. Toss well until every strand is coated. The sauce should cling to the crispy exterior without making it soggy. Garnish with green onions, sesame seeds, and fresh red chili slices if desired. Serve immediately over steamed rice or alongside chilli noodles for a full-on flavor bomb.