Asian-Inspired

Crispy Chili Beef

Delicious crispy chili beef deep fried to perfection and tossed in a five spice and chili flake seasoning.

Crispy Chili Beef

If there’s one thing I love it’s crispy anything. People look at me weirdly for only devouring the crispy skin of deep-fried chicken with gusto while begrudgingly finishing off the white meat underneath. The same thing goes for turkey on Thanksgiving; while family members would be enjoying long slabs of white meat, I’d be enjoying long unappetizing looking strips of crisp skin. Probably not good for me, actually I know for a fact it isn’t good for me, but it’s one of those simple pleasures in life.

Crispy Chili Beef

I thoroughly enjoyed Taiwanese Popcorn Chicken with five spice seasonings in them so it when I came across this recipe for five spice seasoned crispy beef strips, I knew it would be making a debut here. The original recipe called for deep-frying accompanying garnishes as well but I thought that was a little too much deep-frying for my taste. However, if you want to take that additional step, you can add in deep-fried onions, green onions and chili slices.

Crispy Chili Beef

CRISPY CHILI BEEF TIPS AND TRICKS:

Beef: Use beef flank or a cut of beef that’s good for stir-frying. Avoid tough cuts. Cut along the grain to have strong, thin strips that don’t break apart.

Frying: Allow about 10 seconds or so during the deep-frying stage for the individual battered strips to ‘settle’ before stirring them or they will clump together. Lower the heat to medium once the oil is hot and splatters.

And that’s it. Enjoy!

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Crispy Chili Beef

Crispy Chili Beef


  • Author: The Cooking Jar
  • Yield: 2 1x

Description

Delicious crispy chili beef deep fried to perfection and tossed in a five spice and chili flake seasoning.


Ingredients

Scale
  • 1/2 lb. beef flank, cut into thin strips
  • 2 1/2 tablespoons cornstarch, divided
  • 1 1/2 teaspoons five spice powder, divided
  • 1 teaspoon chili flakes
  • 1 large egg, beaten
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Instructions

  1. Toss the beef strips in 2 tablespoons of cornstarch and coat them thoroughly.
  2. Mix salt, 1 teaspoon five spice powder, remaining 1 teaspoon cornstarch and pepper with egg, beating to get rid of clumps.
  3. Toss the beef strips into the batter.
  4. Over medium high heat, deep-fry the battered beef strips in batches for 2 minutes or until golden brown. Drain on paper towels.
  5. Mix the remaining five spice powder with chili flakes and toss with the fried beef strips.
  6. Dish and serve immediately.

Notes

Inspired by Vohn Vittles

A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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12 Comments

  • Reply
    Steve
    December 14, 2016 at 2:11 PM

    this has become a regular recipe in our house. LOVELY.

  • Reply
    Steve Jones
    November 14, 2016 at 1:35 PM

    lovely. had it twice now.

    • Reply
      The Cooking Jar
      December 7, 2016 at 3:22 PM

      That’s great to hear, Steve. It’s been awhile since I’ve had this but I can still remember how tasty it was, That five spice powder makes it!

  • Reply
    Dorothy Dunton
    February 25, 2015 at 1:55 PM

    Your comments about eating the crispy chicken skin made me smile! I have been known to snatch the crispy skin someone else removed from their chicken! I always use bone-in, skin on chicken even if I’m going to shred the meat, just so I can snack on the crispy goodness:)

    • Reply
      The Cooking Jar
      February 26, 2015 at 1:59 PM

      Oh yes, my hubby and I have a standing agreement. I steal his skins and he can have most of my meat!!! So bad for me I know!

  • Reply
    plasterer bristol
    December 23, 2014 at 10:15 AM

    This sounds absolutely delicious. Thanks for posting this recipe.

    Simon

  • Reply
    Nagi {RecipeTin Eats}
    June 22, 2014 at 5:40 AM

    OMG, this looks AMAZING! A MUST try!!

  • Reply
    Caroline Taylor
    March 25, 2014 at 3:53 PM

    I LOVE crispy chilli beef, I have to try this.

  • Leave a Reply

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