Crispy Chilli Beef

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Step 1

1. Place the thinly sliced beef in a bowl and add the soy sauce and cornstarch. Toss well to coat the beef evenly. Set aside for 10 minutes to allow the flavors to penetrate and for the cornstarch to form a light coating. 2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes, turning the beef until it becomes crispy and browned on the edges. Remove the beef from the wok and drain on paper towels. Repeat with any remaining beef. 3. In the same wok, add the remaining 1 tablespoon of oil. Add the garlic and dried red chilies (if using), and stir-fry for about 30 seconds until fragrant. 4. Add beef stock and stir-fry for 2-3 minutes. 5. In a small bowl, mix together the hoisin sauce, rice vinegar, chili sauce, and sugar. 6. Pour this sauce mixture into the wok and stir to combine. 7. Cook for another 1-2 minutes until the sauce slightly thickens. Return the crispy beef to the wok, tossing everything together so the beef is coated in the sauce and are well distributed. 8. Cook for 1-2 minutes until everything is heated through. Garnish with chopped green onions and sesame seeds.