Crispy Chili Beef

This Asian steak recipe is the perfect takeout-style crispy beef in a sweet, spicy, and tangy sauce. This is one of my favorite weeknight meals and is perfect with egg-fried rice! Delicious!!
1 pound thin cut steak (I used sirloin), cut in thin strips
1 egg, whisked
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
4 tablespoons vegetable oil
1 medium onion, sliced into thin strips
1 red chili pepper, such as Thai chili, finely sliced and seeded if desired
1 teaspoon fresh ginger, grated
4 garlic cloves, minced
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons tomato paste
6 tablespoons granulated sugar
2 tablespoons ketchup
2 tablespoons Thai-style sweet chili sauce
Place the steak strips in a bowl and add the whisked egg. Mix together thoroughly to coat the steak pieces. Add in the cornstarch, salt, black pepper, and white pepper. Toss together to coat the steak. It will be sticky.
Heat 3 tablespoons of the oil in a large frying pan or wok over high heat until very hot and oil is shimmery. In 2 batches, add the steak, one strip at a time and be careful to not crowd the steak.
Fry until dark brown and crispy on one side, flip, and continue to cook a couple more minutes, about 5-6 minutes total. Try not to move the steak around much, as this reduces the crisp on the steak.
Using tongs, remove the beef from the pan and place on a plate that has been lined with paper towel, to reduce the amount of oil.
Add the remaining 1 tablespoon oil to the frying pan, and cook the second batch of steak.
Meanwhile, In a jar with a lid, mix together the rice vinegar, soy sauce, tomato paste, sugar, ketchup, and sweet chili sauce. Shake well to combine.
Once all of the steak has been cooked and removed, drizzle a bit more oil into the pan and turn the heat down to medium. Add in the sliced onion and cook for about 2 minutes or until starting to soften.
Add in the chili pepper, ginger, garlic, and continue to cook for an additional 30 seconds. Pour the sauce mixture into the pan. Turn up the heat a little bit and let bubble for a few minutes to thicken and reduce.
Place the steak back into the skillet, give the mixture a stir, and allow to heat through 1-2 minutes.
Serve over a bed of rice and enjoy!


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