Description
A vibrant dish bursting with flavor, featuring tender beef strips coated in cornstarch for a perfect crispy texture, complemented by the sweetness of brown sugar and the crunch of bell peppers.
Ingredients
- 1 lb beef flank steak, thinly sliced
- 1/2 cup cornstarch
- 1/4 cup low-sodium soy sauce
- 2 tbsp chili paste (adjust to taste)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp brown sugar
Instructions
- Slice the flank steak against the grain into thin strips.
- Coat the beef thoroughly with cornstarch.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the beef strips in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- In the same pan, sauté sliced bell peppers briefly until softened.
- Add soy sauce, chili paste, and brown sugar; stir well.
- Return the crispy beef to the pan and toss to coat with the sauce.
- Heat through for 2-3 minutes.
- Serve immediately over jasmine rice or in tortillas.
Notes
Ensure oil is hot enough for frying to achieve the perfect texture. Fry in batches to maintain oil temperature and prevent steaming.
