Spicy Crispy Beef Recipe - Allrecipes.com
Spicy Crispy Beef Recipe
  • READY IN 45 mins

Spicy Crispy Beef

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  3. Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  4. 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.
  5. 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.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

WOW Brent!!! I was a little skeptical about this recipe because I wasn't sure how the beef would turn out...(I rarely fry anything), but I was in total shock when I tasted how good this was. I know this is just as good as the crispy beef I've ordered at a local chinese restaurant around our area. I didn't use fresh ginger...only powdered and instead of the chili paste, I used hot chili sauce. I thickened up the sauce with a little cornstarch at the end since mine was a bit watery. But other than those few changes, I pretty much followed the directions. I highly recommened this recipe!!

 
Most Helpful Critical Review
Apr 24, 2006

I liked the sauce more than the meal. This was just "ok" but it is doubtful I will make it again.

 
Nov 11, 2006

Fantastic starter recipe! Porportions were right on! I changed it up by: adding flour and water to make a batter, using MORE fresh ginger, MORE garlic, adding sesame oil, and a FABULOUS FLAVOUR BLAST: real orange juice, grated orange zest and orange marmalade--EVERYBODY at the potluck RAVED and ate it all!!! My husband said Make sure you bring home any leftovers!! I didn't use the chili paste, the sliced onion, or the red bell pepper; and I added shredded carrot for colour! The recipe multiplied perfectly up to 6 lbs of beef!

 
Oct 18, 2005

Delicous and relatively easy to make - just a bit time consuming. To those who don't have rice wine on hand - the internet said you could substitute it with either vermouth, white wine or sherry. I ended up having to use the cheap cooking sherry and it worked out fine. (I always keep it in the closet for emergencies - like this one!)

 
Apr 26, 2010

Wow, this was really good. I have made this twice now and I used left over roast beef the first time and pork the second. I did make a few changes in the sauce as follows: I used 3 tabsps of light soy sauce and 1 tabsp dark soy sauce. I left out the rice vinegar and just used rice wine vinegar instead. Also 7 tabsps of sugar seemed too much and I only used about 2. This is a really good recipe and has become a favorite in our house

 
Jan 22, 2004

WOW!!!!! This recipe was awesome! Everytime I try to make chinese it turns out horrible. This was easy and turns out great. My 18month old daughter loved this! I like this better than my local restaraunt!! Instead of the red pepper i used a few whole dried chili peppers (They are easy to find in any grocery store). I stirred in some shredded carrot right before I served the dish(That's the way the locals do it). It makes it colorful and yummy. I accidently added more honey (2 Tablespoons instead of 1.5) but it was still awesome. Use fresh ginger and garlic. Dont use the pre-processed junk in the jars. The only other think I did was remove some of the garlic and onion chunks after I had cooked the sauce for about 10 minutes. This makes it a little less spicy (better for the kids) YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!

 
Jan 22, 2004

This is fantastic! Even though I substituted chardonnay for the rice wine and chili sauce for the chili paste and frozen mixed sweet bell peppers for the fresh, it still tasted exactly the way I'd imagined it would! Next time I'll use the fresh red bell pepper to get the crispness. My husband took the leftovers for lunch which he usually doesn't care to do. We'll be having this often - can't wait to make it for friends and family! Thanks, Brent!

 
Feb 19, 2010

This was excellent. I was a little skeptical about all the sugar and honey but it was delicious. Made a few minor changes. Used green onions, grated the ginger into the sauce, added hot pepper flakes to sauce, stir fried broccoli with the peppers and onions, and added cashews at end. Made a cornstarch slurry to thicken the sauce. I would have liked more sauce and probably because I added broccoli it needed more sauce. Will probably make 1 1/2 times more sauce next time. Thank you for this recipe. We live out boonies and have had no luck finding a decent Chinese restaurant. My fiance said this was 10 times better than any thing we ate in a Chinese restaurant here.

 

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Nutrition

  • Calories
  • 489 kcal
  • 24%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 11.4 g
  • 23%
  • Sodium
  • 1383 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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