Crispy Chili Beef with Stir-fried Veg, Tangy Sauce, and Steamed Rice
Ingredients: Beef strips, Dark soy sauce, Sesame oil, Vinegar, Ginger · 45 min cook time · 700kcal · ~₩15,450
Ingredients
300g Beef strips, 30ml Dark soy sauce, 15ml Sesame oil, 15ml Vinegar, 10g Ginger, 2g MSG (Monosodium glutamate), 1g White pepper, 10g Garlic, 100g Dredge mixture (flour/cornstarch), 100g Onion, 100g Pepper (bell pepper), 20g Spring onion, 50ml Ketchup, 10g Sugar, 5g Chili, 500ml Cooking oil (for deep frying), 200g Rice, 2g Salt
Instructions
1. Prepare the beef marinade: Combine dark soy sauce, sesame oil, vinegar, ginger, MSG, white pepper, and garlic. Marinate the beef strips in this mixture for as long as possible.
2. Prepare the vegetables: Cut all vegetables quite chunky to ensure quick cooking and a good bite in the stir-fry. Separate onion and bell pepper from spring onion, garlic, and ginger.
3. Prepare the sauce: Combine soy sauce, vinegar, sugar, ketchup, and chili. Add more garlic and ginger for fragrance. The sauce should be umami-forward, spicy with a sweet tomato hint, nutty toasted aroma (from sesame oil), and sharp acidic lift.
4. Cook the rice: Either steam the rice using the absorption method or boil it, ensuring it's cooked to your preference.
5. Dredge the beef: Coat the marinated beef strips evenly and generously in a dry dredge mixture (like flour or cornstarch).
6. Fry the beef: Deep fry or shallow fry the dredged beef in hot oil until crispy. Set aside to rest.
7. Stir-fry the vegetables: In a hot pan, first add the hardier vegetables (onion and bell pepper) and stir-fry. A couple of minutes later, add the spring onion, garlic, and ginger.
8. Combine and serve: Add the crispy beef and prepared sauce to the stir-fried vegetables. Toss to coat. Serve immediately with steamed rice.
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