Crispy beef coated in sticky sweet chilli sauce—better than takeout and ready in under 40 minutes.

Scale

1 lb flank steak, thinly sliced

1/2 cup cornstarch

1/4 cup all-purpose flour

Salt and pepper to taste

2 tablespoons soy sauce

1 tablespoon rice vinegar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 cup sweet chilli sauce

2 tablespoons ketchup

1 tablespoon brown sugar

1 teaspoon sesame oil

Vegetable oil for frying

1 red chili, thinly sliced

Green onions and sesame seeds for garnish

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1. Slice and marinate the beef in soy sauce, salt, and pepper for 10 minutes.

2. Mix cornstarch and flour, and coat the beef evenly. Shake off excess.

3. Heat oil in a deep skillet. Fry beef until golden and crispy. Drain on paper towels.

4. In a saucepan, mix sweet chilli sauce, ketchup, vinegar, brown sugar, sesame oil, garlic, and ginger. Simmer for 2–3 minutes.

5. Toss fried beef into the sauce. Garnish with green onions, chili, and sesame seeds.

Double fry the beef for extra crispiness.

Adjust spice level by using more or less chili.

Best served fresh.