Spicycrispybeef Recipes

CRISPY SESAME BEEF

Steps:

• Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.

SPICY CRISPY BEEF

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.

YANG-YANG CRISPY BEEF

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 SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SPICY CRISPY BEEF

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.

SPICY BEEF WITH PEPPERS

Steps:

• In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons sherry, 2 tablespoons soy sauce, garlic and pepper flakes. Add beef and toss to coat. Set aside. , In another bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside. , In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 3 minutes. Remove peppers to a platter., Add remaining oil and half of the beef; stir-fry until no longer pink. Remove and stir-fry remaining beef., Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute or until thickened. Serve with rice.

CRISPY CHILLI BEEF

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.

SPICY BEEF CURRY STEW FOR THE SLOW COOKER

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
• Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
• Cover, and cook 6 to 8 hours on Low.

CRISPY CHILI BEEF RECIPE BY TASTY

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

SPICY BEEF & PEPPER STIR-FRY

Steps:

• In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender, 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.