Crispy Chilli Beef Recipe

Beef strips: Thinly sliced beef strips are the main protein in this dish, providing a tender and flavorful base.

Cornstarch: Used to coat the beef strips, giving them a crispy texture when fried.

Vegetable oil: Necessary for frying the beef strips to a golden brown.

Soy sauce: Adds a savory umami flavor to the sauce.

Chilli sauce: Provides the spicy kick that defines this dish.

Garlic: Minced garlic adds a pungent, aromatic flavor.

Ginger: Minced ginger contributes a warm, spicy note.

Red bell pepper: Sliced red bell pepper adds color and a sweet, crunchy texture.

Green onions: Chopped green onions are used as a garnish, adding a fresh, mild onion flavor.

To achieve the perfect crispiness for the beef strips, ensure they are evenly coated in cornstarch before frying. This creates a light, crunchy exterior. When frying, maintain the oil temperature at medium-high heat to avoid sogginess and ensure a golden brown finish. After frying, let the beef drain on paper towels to remove excess oil, which keeps the dish from becoming greasy.

• thinly sliced beef strips - Substitute with thinly sliced chicken breast: Chicken breast can provide a similar texture and absorbs flavors well.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can create a crispy coating when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• chilli sauce - Substitute with sriracha: Sriracha provides a similar heat and tangy flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different texture and intensity.

• minced ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use less.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and texture.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish.

• Allow the crispy chilli beef to cool completely before storing. This prevents condensation, which can make the beef soggy.

• Transfer the cooled beef into an airtight container. For best results, use a container that fits the amount of beef snugly to minimize air exposure.

• If you plan to store the beef for more than a day, consider dividing it into smaller portions. This way, you can reheat only what you need without exposing the entire batch to air repeatedly.

• Store the container in the refrigerator if you plan to consume the beef within 3-4 days. Ensure the refrigerator is set to a temperature below 40°F (4°C).

• For longer storage, place the beef in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the beef has been stored.

• When ready to reheat, thaw the frozen beef in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the beef in a wok or skillet over medium heat. Add a small amount of vegetable oil to help re-crisp the beef. Stir frequently to ensure even heating.

• If the beef seems dry during reheating, add a splash of soy sauce or chilli sauce to restore some moisture and flavor.

• Garnish with freshly chopped green onions before serving to add a burst of freshness and color.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover crispy chilli beef on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes until the beef is warmed through and crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Once the oil is hot, add the leftover crispy chilli beef. Stir occasionally to ensure even heating. Cook for about 5-7 minutes until the beef is heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover crispy chilli beef in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method helps retain the crispiness of the beef.

• Microwave Method: This method is not recommended if you want to retain the crispiness of the crispy chilli beef. However, if you're in a hurry, place the beef in a microwave-safe dish. Cover with a microwave-safe lid or another microwave-safe dish to trap steam. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note that the beef may become less crispy with this method.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the crispy chilli beef on a toaster oven tray in a single layer. Heat for about 10 minutes, or until the beef is warmed through and crispy. This method is great for small portions.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying and deep-frying, allowing for even heat distribution.

• Tongs: Useful for handling and turning the beef strips while frying to ensure they cook evenly.

• Paper towels: Used to drain excess oil from the fried beef strips, keeping them crispy.

• Knife: Essential for slicing the beef, red bell pepper, and chopping the green onions.

• Cutting board: Provides a safe surface for slicing and chopping ingredients.

• Measuring spoons: Ensures accurate measurement of ingredients like cornstarch, soy sauce, and chilli sauce.

• Mixing bowl: Used to coat the beef strips with cornstarch before frying.

• Spatula: Handy for stir-frying the garlic, ginger, and red bell pepper, and for mixing the sauces.

• Slotted spoon: Helps in removing the crispy beef strips from the hot oil, allowing excess oil to drain off.

• Stove: Provides the heat source for cooking the dish.

Prep ingredients ahead: Slice the beef, bell pepper, and green onions in advance to save time during cooking.

Use a large wok: A larger wok allows you to cook more beef strips at once, reducing overall cooking time.

Preheat oil: Ensure the vegetable oil is hot before adding the beef to achieve a quick, crispy texture.

Minimize oil changes: After frying the beef, remove excess oil but leave about 1 tablespoon in the wok to continue cooking without delay.

Batch cooking: Fry the beef strips in batches to ensure even cooking and crispiness.