Crispy Firey Beef
Ingredients
#### Steak:
- 1 pound sirloin steak thinly sliced
- 3/4 cup cornstarch
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs beaten
#### Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon finely minced garlic
- 2 teaspoons ginger
- 2 tablespoons tomato paste
- 1 tablespoon rice vinegar
- 1 teaspoon chili powder
- 1/2 to 1 teaspoon red pepper flakes add more if you like it spicier
- 1/4 cup low-sodium soy sauce
- 1/4 cup sweet chili sauce
- 1/4 cup brown sugar
- 1/4 cup water mixed with 2 teaspoons cornstarch
#### Veggie Stir-Fry:
- 2 teaspoons sesame oil
- 1/2 yellow onion diced into large pieces
- 2 to 3 Fresno Peppers or Bird’s Eye Chili chopped
#### Other:
- Vegetable oil for frying
Instructions
**Prepare the Steak:**
- – In a ziploc bag, mix cornstarch, chili powder, salt, and black pepper.
- – In a bowl, whisk together eggs, salt, chili powder, and black pepper.
- – Dip sliced beef in the egg batter, then coat with the cornstarch mixture in batches.
- – Seal the bag and shake until each piece is evenly coated.
**Make the Sauce:**
- – In a saucepan over medium heat, melt butter and sauté garlic, ginger, and tomato paste for about 2 minutes.
- – Add rice vinegar, chili powder, red pepper flakes, soy sauce, sweet chili sauce, and brown sugar. Simmer, then thicken with the cornstarch-water mixture until it coats the back of a spoon. Set aside.
**Stir-Fry the Veggies:**
- – Heat sesame oil in a pan and sauté onion until golden and softened.
- – Add red chilis and sauté for an additional 2 minutes on medium-low heat.
**Fry the Steak:**
- – Heat vegetable oil to 350°F in a frying pan.
- – Fry the breaded beef in batches until golden, about 6 to 8 minutes per batch.
- – Drain on a wire rack.
**Combine and Serve:**
- – Toss the fried beef with the sauce and veggies until evenly coated.
- – Enjoy warm over rice or noodles!