Spicy Crispy Beef Recipes

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CRISPY GINGER BEEF



Crispy Ginger Beef image

This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!

Provided by Mandi Zainab Raimi

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 5

Number Of Ingredients 16

¾ cup cornstarch
½ cup water
2 eggs
1 pound flank steak, cut into thin strips
½ cup canola oil, or as needed
1 large carrot, cut into matchstick-size pieces
1 green bell pepper, cut into matchstick-size pieces
1 red bell pepper, cut into matchstick-size pieces
3 green onions, chopped
¼ cup minced fresh ginger root
5 garlic cloves, minced
½ cup white sugar
¼ cup rice vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red pepper flakes, or to taste

Steps:

  • Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
  • Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
  • Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
  • Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g

CRISPY CHILLI BEEF



Crispy chilli beef image

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 15

350g thin-cut minute steak, very thinly sliced into strips
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger, cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
cooked noodles, to serve (optional)
prawn crackers, to serve (optional)

Steps:

  • Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
  • Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
  • Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
  • Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
  • Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
  • Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
  • Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium

SPICY TANGERINE BEEF



Spicy Tangerine Beef image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
2 tablespoons dry sherry
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 tablespoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Steps:

  • In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
  • Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
  • In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

CRISPY GINGER BEEF



Crispy Ginger Beef image

If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

Provided by Miraklegirl

Categories     Steak

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 garlic cloves, minced
canola oil
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes, to taste

Steps:

  • Place cornstarch in a large bowl.
  • Add water gradually while whisking.
  • Beat eggs into cornstarch mixture.
  • Toss in beef and stir to coat.
  • Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
  • Add a quarter of the beef to the oil.
  • Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
  • Repeat until all the beef is cooked.
  • Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  • Stir fry briefly over high heat.
  • Combine last 5 ingredients and add to vegetable mixture.
  • Bring to a boil and then add beef.
  • Heat thorough and serve immediately.

SPICY CRISPY BEEF



Spicy Crispy Beef image

Make and share this Spicy Crispy Beef recipe from Food.com.

Provided by swiz58

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup cornstarch
1 teaspoon salt
pepper
1 lb sirloin, sliced thin
4 tablespoons soy sauce
1 tablespoon vinegar
1/2 tablespoon sherry wine
1 1/2 tablespoons honey
7 tablespoons sugar
1/2 tablespoon chili paste
1/4 cup water
3 tablespoons gingerroot, grated
1 tablespoon oil
2 garlic cloves, minced
1/4 cup onion, chopped
1/4 cup green pepper, diced

Steps:

  • Combine cornstarch, salt and pepper.
  • Add steak and toss.
  • Deep fry steak until golden.
  • In another bowl combine soy sauce,vinegar, sherry, honey, sugar, chili paste and water.
  • In a saucepan heat oil.
  • Saute garlic,onion,ginger and green pepper for 30 seconds.
  • Add sauce ingredients.
  • Cook for 1 minute.
  • Add the steak
  • Toss to coat thoroughly.
  • Heat through.

Nutrition Facts : Calories 458.4, Fat 21.9, SaturatedFat 7.8, Cholesterol 76, Sodium 1650.2, Carbohydrate 39.8, Fiber 0.7, Sugar 29.6, Protein 23.9

YANG-YANG CRISPY BEEF



Yang-Yang Crispy Beef image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Peanut oil, for frying
1 pound sirloin steak, pounded 1/4-inch thick and finely sliced into strips
3 tablespoons cornstarch
Sea salt
2 tablespoons light soy sauce
1/2 cup sweet chili sauce
1 large orange, zested and juiced
1 head romaine lettuce, shredded
1/2 cucumber, sliced in half, seeds scooped out and thinly sliced into half moons
1 large scallion, thinly sliced on the bias, for garnish
1 to 2 tablespoons rice wine vinegar

Steps:

  • For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
  • Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
  • Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
  • For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
  • Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

SPICY CRISPY BEEF



Spicy Crispy Beef image

I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.

Provided by Brent

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 17

¼ cup cornstarch
¼ tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon rice wine
1 ½ tablespoons honey
7 tablespoons granulated sugar
½ tablespoon chile paste
¼ cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
¼ cup sliced onion
¼ cup diced red bell pepper

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  • Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  • In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
  • Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 g

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Top Asked Questions

How do you make a crispy beef stir fry?
Mix the orange zest with the flaky sea salt and sprinkle over the beef. For the salad, toss the vegetables together with the rice wine vinegar. Pile the salad and crispy beef onto individual plates. Trickle on the sauce and add a scattering of sesame seeds. Garnish with coriander if you have some to hand.
How do you cook beef strips in soy sauce?
Prepare the beef. In a small bowl, toss together the beef strips with the tablespoon of soy sauce, 1 teaspoon of dark soy sauce, minced garlic and cornstarch. Let the beef rest for 5 minutes while heating the oil. Heat the oil. Heat a non-stick skillet with about 1 inch of vegetable oil over high heat until it reaches 325°F. Fry the beef strips.
Is there a recipe for Crispy ginger beef like the restaurants?
I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly.
How to cook beef strips in the oven?
Instructions Start off by tossing the beef strips in cornstarch. Deep fry the beef strips for 4-5 mins, drain the oil and set aside. In a saucepan, heat oil on high heat setting. Add in the brown sugar and cornstarch. Now add in the beef strips and let cook for 2 minutes. Add the green onions and cook for an additional minute. Serve hot with rice.

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